|Lemon sauce being made.|
|Baked salmon just out of the oven.|
|Lemon piccata sauce spooned over the fish and served with rice.|
2 pounds (1 kg) of salmon fillet
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary or dried thyme
salt and pepper
3 tbsp butter, divided
1 small green onion, chopped
2 tbsp lemon juice
1 tbsp capers, rinsed and drained
salt and pepper to taste
Place salmon on parchment paper lined baking sheet. In a small bowl, mix the oil, 1 tbsp lemon juice, rosemary or thyme and salt and pepper. Using a basting brush, baste the fillet with the sauce. Place the salmon in a 375 to 400 degree F oven and cook for about 20 minutes, depending on the thickness of the salmon.
In a small frying pan, melt the 2 tbsp of butter on medium heat and add the shallot. Cook for 2 to 3 minutes. Add the lemon juice and capers, season with salt and pepper and cook for another minute. Remove from the burner and stir in the remaining 1 tbsp butter. Let the butter melt in the pan.
Place the fish on a serving plate and spoon the butter mixture over the salmon. Serves 4 to 5 people.
Adapted from Bonnie Stern "Friday Night Dinners".