The Kid Complained– Salmon Again?

salmon and lemons

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

for pan:

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.


The done deal.

Posted in: Blog, food

One comment

  1. KODonnell says:

    This looks delish! Salmon is one of the few fishes I like. I’m a huge failure as an Asian.

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