It’s the first day of a new school year (and hopefully my last year as a grad student!). Summer is over and this means that the joys of being able to come to campus whenever I want and to be able to find a parking spot no problem is over. It’s back to waking up super early, rushing to campus, and then battling it out with a bunch of 18-year-olds for a parking space (no offense to any 18-year-olds reading this…). But, there are two good things about fall: 1. cooler weather and 2. SEMINOLE FOOTBALL! Now, onto the food.
When it comes to seafood, I always prefer simple, light, citrus flavors. We have salmon about once a week and this is the way the hubs and myself like to cook it. This is a quick and easy dish to make. You can turn it all out in about 15-20 minutes, which during the week, this is my kind of meal!
Salmon with Lemon Butter Caper Sauce
– 1 lb. salmon
– 1 tbs. extra virgin olive oil
– 2 lemons, juiced
– 2 garlic cloves
– 1 1/2 tbs. butter (I used Smart Balance)
– 1 tbs. capers
– salt and pepper
1. Heat olive oil in pan. Sprinkle salmon with salt and pepper. Add to pan skin side down. Add half of the lemon juice. Cook for approximately 3-4 minutes and turn over. Scrape skin off fish and discard. Cook for an additional 4 minutes. Turn over once more and cook for 2 minutes or until fish is cooked to your preference. Remove fish from pan.
2. Without cleaning the pan, add butter and garlic. Cook for 2 minutes. Add remaining lemon juice and bring to a simmer. Add capers. Turn off heat and pour sauce evenly over fish and serve.