This quick and simple dish can be served as the entrée or as an appetizer. When possible select wild caught salmon for enhanced flavor and superior texture.
Though salmon is high in fat it is the healthy Omega-3 oils. Salmon is also high in protein and a rich source of vitamin A and B.
Serves 4
Ingredients:
2 tablespoons olive oil
4 (3 ounce) salmon fillets
1 lemon, cut in half
Kosher Salt and freshly grated black pepper
1/2 cup cream cheese, softened
1 tablespoon sour cream
2 tablespoons capers, rinsed
1 French Baguette, sliced 1/4 rounds
Enough Extra Virgin Olive Oil for bread
Instructions:
Heat oil in large saucepan on high heat. Season salmon with salt, pepper. Place salmon in hot saucepan and squeeze the juice from half of the lemon onto salmon. Allow salmon the get a good crust on bottom.
Slice other lemon half into 5 or 6 slices and place on top of salmon. Turn heat off and cover salmon and allow to sit for about 3-4 minutes. Check it to make sure it isn't over cooking. There should be a thin brighter pink line in the middle. Remove from heat if done or leave on heat until desired degree of doneness.
Mean while baste bread rounds with EV olive oil and toast in oven until golden.
Mix cream cheese, sour cream and capers together until well blended.
Serve cream cheese mixture with bread and salmon. The bread should be topped with cream cheese mixture and a slice of salmon.
Cooking Wiser:
Use low fat cream cheese and sour cream.
Minimize salt, the lemon will lift the flavors.
Make it your own:
Add 1 teaspoon minced fresh dill (or 1/3 teaspoon dry dill) to the salmon.
Use dill, basil or chives to replace capers
Serve as a sandwich or serve the salmon as the main dish with herbed orzo and sautéed spinach.