Salmon With Carrots, Bell Pepper And Capers
serves 4
Be careful not to overcook the salmon. It will continue to cook a little after you take it off the heat. This recipe is part of Andrew Schloss's Sunday Dinners.
4 5-ounce salmon fillets, boned and skinned
1 tablespoon olive oil
1/2 red bell pepper, stemmed, seeded and diced
1/4 cup chopped sweet onion
2/3 cup sliced carrots
3 tablespoons capers
Juice of 1/2 lemon
1 tablespoon butter
prep: 15 minutes
total: 25 minutes
non-stick skillet
warm platter
1. Heat the olive oil in a nonstick skillet until it smokes. Add the salmon and brown well on one side, about 4 minutes. Turn the salmon and brown the other side for another four minutes.
2. Add the peppers, onion and carrots, and cook for another minute, then remove just the salmon to a warm platter. Continue sauteing the vegetables for another several minutes.
3. Add the capers to the pan and stir until the capers brown lightly, about 2 minutes. Add the lemon juice and remove from heat. Stir in the butter and add salt and pepper to taste. Pour the vegetables over the salmon.
