Bruce Barone ~ Recipe of the Day
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Baked Sockeye Salmon

with Caper-Enriched Lemon Sauce

~Inspired by a recipe from Dr. Perricone

Ingredients

  1. 2 tablespoons fresh lemon juice
  2. 2 tablespoons minced scallions
  3. 1 tablespoon drained capers
  4. 1 teaspoon minced fresh thyme
  5. 1 tablespoon olive oil, salt & pepper
  6. 1 pound Sockeye Salmon fillet (serves three)

Directions

  1. Preheat over to 450.
  2. Briskly stir first 4 ingredients together and set aside.
  3. Slice three 1/2-inch-deep slits crosswise in top of salmon.
  4. Season salmon with oil, salt & pepper.
  5. Roast salmon for approximately 20 minutes, until opaque in center.
  6. Cut salmon into three servings.
  7. Serve with sautéed spinach & garlic; and Quinoa with chopped red, green, and orange peppers.
  8. Spoon caper-lemon sauce over each fillet of salmon.

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
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