2-3 pounds salmon filet

olive oil to coat

sea salt and black pepper to taste

4 tablespoons Rice Bran oil

1 preserved lemon - skin only finely diced

1/3 cup fresh parsley - minced

1/4 cup capers

Salmon with Lemon Caper Sauce Recipe

This recipe is adapted from a recipe in Tastes of Italian magazine (August, 2010). The original recipe calls for fresh lemons, but we have adapted it to use cured or preserved lemons instead. The original recipe also served this sauce over Swordfish. But it works equally well on top of salmon, halibut or black cod.


directions:
1. Wash and pat dry salmon fillet.

2. Lightly coat salmon with olive oil, sea salt and pepper.

3. In a large skillet, heat 4 tablespoons of Rice Bran oil on medium.

4. When oil is glossy and hot, add the fish skin side down and cook for 3-4 minutes.

5. If it's thick, like King Salmon, flip and cook another 3-4 minutes. If it's thin, like Sockeye Salmon, one side may be enough.

6. Remove fish and place on a serving platter. Cover with a towel or aluminum foil to keep it warm.

7. Add preserved lemon, parsley and capers with a little more Rice Bran Oil and a touch of olive oil for flavor.

8. Dress fish with sauce and serve.

serves 4