Today, I have two recipes for you.
The first is a salmon with lemon-pepper seasoning and a shallot-caper relish, and the second is a nice accompaniment of sauteed red onion and spinach.
Ingredients:
2 salmon filets (these are always probably between 6 and 8 ounces...I buy them frozen at Costco and they're precut)
Penzey's Trinidad Lemon-Garlic Seasoning (This stuff is stellar. If you can't get it, I'd use some minced garlic and lemon zest.)
Salt & pepper to taste
1/4 cup minced shallot
2 T. drained and minced capers
2 T. olive oil
Instructions:
Preheat oven to 425 degrees F.
Combine the minced shallot, capers, and 1 T. olive oil in a bowl.
Sprinkle a baking sheet with remaining 1 T. olive oil. Place salmon filets on top, and season with salt, pepper, and lemon seasoning. Top with relish and bake for 20 minutes, or until opaque in center.
For the spinach:
2 T. olive oil
1/2 of a red onion, sliced
2 cloves of garlic, minced
8 ounces of spinach, washed (whether baby or regular is up to you)
Salt & pepper to taste
Heat olive oil in a pan over medium heat. Add onions and garlic and sautee until cooked through.
Add spinach and toss in pan until wilted and bright green. Season to taste.
Place on a plate and top with the salmon filet. Serve with a lemon wedge!
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