So last Saturday, we cooked this up. Actually, Ben did all the work. But hey, now I am doing the work of blogging about it so we can all enjoy it and I can remember what we did!
This was a hit with the little one too - and great for her growing body too!
Note that the type of salmon you get really matters. I follow these rules:
1. SMELL it! Always smell your food. Who cares if you look weird doing it, your fish should smell fresh. If it doesn't, pass and move on.
2. Do not buy farmed salmon. As a matter of fact, steer clear of all farmed salmon. Do a basic web search on this and you will know why.
3. Buy in season and you will get the freshest, most local fish.
4. I personally prefer King Salmon. Sockeye is everywhere, but it has a mushy texture to me. King is firm and the tasiest.
1 lb of fresh salmon, Skin off for maximum crispy
2 cloves garlic, minced
4 tbls dijon mustard
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1-3 tbls dry white wine
Few tbls olive oil
1/4 cup capers
1 lemon sliced thin
1 lemon, cut into wedges
Mix the garlic, mustard and herbs in a bowl. Whisk in the wine and olive oil.
Heat your skillet. Add a few good rounds of olive oil. Toss in the lemon and capers and just start to heat. Lay your salmon in. Let brown on one side. Toss in sauce. Flip salmon. Let cook until just done.
Serve on plate with more lemon. Enjoy!
Pictured here with a fresh green salad (from my garden!) and quinoa flakes (we used homemade broth as the base). I love quinoa flakes - it's so quick and so creamy! You can find them here (and local folks - New Leaf and Whole Foods both carry these)