When you have free reign of what to make without having any limitations to other people’s aversions, what do you make? Well, The Baron was overseas for work the past couple of weeks. That gave me the opportunity to make dishes I knew he didn’t or wouldn’t like… that being, any fish entree or a meal involving sweet potatoes and brussel sprouts. Finally, a chance to use up some Copper River Salmon I’ve been storing away in my freezer! I made this Lemon Caper Salmon where salmon fillets were baked and served with a luscious sauce of garlic, vermouth, lemon juice, capers and butter…
When The Baron told me he’s not exactly a fan of fish, I knew that would be a slight challenge because I like fish… a lot! Thankfully, he’s always been willing to try a dish despite his aversions. He didn’t get to try this dish, but I’m pretty sure he doesn’t mind. I served this salmon with shredded brussel sprouts with bacon and Parmesan garlic mashed potatoes. The sauce is super easy to put together and it really goes well with the salmon or any fish you happen to have on hand!
1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided4 (4oz) skinned salmon fillets1 tablespoon olive oil Cooking spray1/3 cup extra-dry vermouth2 tablespoons fresh lemon juice 4 tablespoons butter1 clove garlic, minced2 tablespoons capers
- Preheat oven to 350 degrees.
Season salmon with salt and pepper. Drizzle oil over salmon and place on a baking sheet. bake in preheated oven for 10-12 minutes or until preferred firmness. Set aside; keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, garlic and capers to a skillet. Cook until reduced to 1/4 cup (about 2 minutes). Take off heat and stir in butter. Spoon sauce over salmon.
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