Crisp Salmon with Green Herb and Caper Sauce



Joanne Weir Cooking Class Second SeasonThis technique for cooking salmon is triple F—fast, fantastic, and foolproof. All you need is a nonstick pan, a thin film of olive oil on the bottom of the pan, high heat, and a few fillets of freshly caught, skinless wild salmon. When cooked, the outside of the fish is crisp and golden, while the inside is juicy and tender. Serve it with a green herb and caper sauce, also known as salsa verde in Italy. By the way, this versatile sauce is good with just about any kind of meat, poultry, or fish.

1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh sage
3 tablespoons capers, drained and chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 salmon fillets (about 2 pounds total), skin removed
3 tablespoons lemon juice
6 lemon wedges, for garnish

In a bowl, stir together the parsley, chives, thyme, oregano, rosemary, sage, capers, garlic, and 6 tablespoons of the olive oil. Season to taste with salt and pepper.

Heat the remaining 2 tablespoons olive oil over high heat in a large nonstick pan. Add the salmon in a single layer and cook until golden and crisp on 1 side, about 3 minutes. Turn the salmon carefully, season with salt and pepper, and continue to cook until golden and crisp on the second side, 2 to 3 minutes.

In the meantime, add the lemon juice to the herb-caper sauce. To serve, place 1 salmon fillet on each plate and top with the sauce. Garnish with lemon wedges and serve immediately.

Serves 6

TO DRINK: Sauvignon Blanc or Spanish Cava