Hey there! Long time, no see...life is super full on these days and I've clearly been neglecting my duties on this page. The reason I've been so busy? I started up a local food distribution business earlier this year. And while I love connecting folks with great tasting local foods, my spare time has become more and more limited. Regardless, starting Locavore Foods is one of the best thing that I've done in a long time!
As part of my food business, I was recently able to offer a great deal on cases of fresh Sockeye Salmon. The fish was very well received and many folks enjoyed their salmon last night. Each case of salmon was pretty large and will make many suppers over the fall & winter. In my humble opinion, one of those suppers should be this salmon dish!
I've been making this dish for years and have evolved it from a friend's simpler recipe. But, even he would admit that this version is much improved. This dish only takes 5 minutes to prep and roughly 15-20 minutes to cook. It's quick enough to make for a weeknight supper but tasty enough to serve for friends at a potluck. My ingredients are only a guide - feel free to add more or less of anything, based on your own tastes.
Ingredients:
1 large salmon fillet
3 tbsp mayo
2 tsp capers + 1/2 tsp caper juice
1/8 tsp red pepper flakes
1 tsp grated lemon zest + 1 tsp lemon juice
1/4 tsp dried dill
1 garlic bulb, crushed
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Place your salmon fillet on a parchment lined cookie sheet (skin side down).
3. Mix all ingredients together in a bowl. If sauce looks too runny, add a bit more mayo and stir again.
4. Cover salmon with lemon caper sauce.
5. Bake for 15-20 minutes or until your fish flakes easily with a fork. Be sure to check your salmon early as you don't want to over cook it!
