A different take on the standard fish
a flank of salmon, without skin
3-4 tablespoons of capers
3 tablespoons of ranch dressing
1 teaspoon of herbes de Provence
black pepper, fresh ground, plenty
about fifteen pitted chopped Kalamata olives
fifteen more, pitted, Kalamata olives
1/2 Eureka lemon, sliced paper thin and seeded if necessary
1/2 Meyer lemon, ditto
brown sugar to dredge lemons
Commence by rinsing salmon in very cold water; drain and pat dry before laying it in your baking dish. Fold under any parts that are thinner than the main body of the piece so as to reduce overcooking.
Combine sauce ingredients, pour over fish…scatter the remaining olives around fish in pan.
Dredge thin slices of lemons in brown sugar and arrange down middle of fish.
Bake at 350 degrees until done to your taste– I prefer barely set to opaqueness, and still a tad translucent in the center.