Scintillating salmon

If you like salmon, you’ll want to try this easy, melt-in-your-mouth recipe which I picked up working banquets at Brio Mediterranean (now known as Pomodoro Grill and Wine Bar) in Pittsford. I always remember the way the staff would descend upon the leftovers after a banquet, like vultures on fresh road kill. One of the most popular was this salmon recipe which I’ll try to recreate for you. You could probably figure out some ways to make it lower in fat if you care to. I serve it over asparagus.

Rub four salmon filets with oil and salt and pepper them. Place them in a glass baking dish. Preheat your oven to 375 degrees and put the salmon in. Don’t worry about the oven being at temp when you do.

Create a cream sauce using two small shallots (the tiny onions that are located next to the garlic in Wegman’s), a pint of heavy cream, two to three tablespoons of capers (found with Goya products), and two to three tablespoons of Dijon mustard. Finely dice the shallots and heat them up in the pan before adding the cream, capers and Dijon, which goes in last. Taste the sauce as you mix the ingredients and vary up the amounts based on the flavor you prefer. Let that kind of simmer for five minutes, but keep an eye on it so it doesn’t burn or stick to the pot.

After the sauce is warmed up and thickening, pour it over the salmon while it cooks. Try to get some of the capers, shallot and mustard on top of the filets. And you can get fancy by putting a thin slice of lemon on top of each filet if you dare. Let the salmon cook until it flakes with a fork. With a finished dish as beautiful as it is delicious, your guests will be fighting like vultures over the pickings.


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