Broiled Summer Salmon

By Jessica Cameron      Aug 4, 2010

• 2 – 4 oz Salmon Fillets
• 1 Lemon
• 4 tblsp of jarred capers (saving the caper liquid in the jar)
• Salt & Pepper
• 2 cups of cherry tomatoes
• Fresh Basil (optional)
• 2 lbs of asparagus spears
• Olive Oil 

     Turn your oven broiler on.

     Oil the top of your salmon fillets (fish skin side down), season lightly with salt (as the capers will add a salty component), and a bit more generously with black pepper.   In a 9 x 9 Pyrex baking dish coat the bottom of the dish with olive oil.  Distribute 2 tablespoons of capers around the bottom of the entire dish.  Lay the salmon fillets skin side down on top of the capers.  Very thinly slice half the lemon and lay over the top of the salmon fillets until their entirely covered.  Squeeze the other half of the lemon over the salmon fillets until all the juice has been released.   Take another tablespoon or so (more if you really like them!) of capers and drop a few over each fillet.  Take 1-1 ½ tablespoons of the caper liquid and sprinkle over the fillets as well. Surround the fillets with the cherry tomatoes. Sprinkle the tomatoes with olive oil and salt/pepper. 

     Setting your over rack about 10 inches down from the broiler, place the baking dish under the broiler for 10-12 minutes, checking it to make sure it doesn’t burn but cooks through and the lemon and tomatoes get a slight char.  The tomatoes will start to burst releasing their seeds and juice to mix with the olive oil, lemon juice, and caper liquid in the bottom of the dish.  When you see the slight char present itself, turn the broiler off entirely, cover your baking dish with foil, and let the baking dish sit in the warm over another 10 minutes to let the tomatoes further break down.

     In the interim, trim your asparagus to get rid of the woody bottom tips, and steam for approximately 6-8 minutes on yoru stove top.

     When you are ready to serve, place half the asparagus on the place.  Perpendicular to the direction of the asparagus lay your salmon fillet over the asparagus.  Take a spoon and scoop the tomato/olive oil/lemon broth and pour over the asparagus/salmon.  It will form a light, tasty, slightly salty, citrusy sauce of sorts to be enjoyed with the vegetables and the salmon. 

     I also suggest serving this with a nice crusty bread to soak up any remaining broth. It’s that good!

     You can also lay some basil leaves under the lemon slices to add additional summer flavors.

Lemon Thyme Compound Butter

By Jessica Cameron

• 1 stick of unsalted butter
• zest of 3 lemons
• 2 tablespoons of fresh thyme finely chopped
• 1/4 teaspoon fresh lemon juice

     Let a stick of butter sit out on the counter overnight to soften up.  Once softened mash the butter with a fork.  Add your lemon zest, chopped thyme, and lemon juice and mix thoroughly. Once happy with the even distribution of the ingredients within the butter, lay a large square piece of saran wrap down on your counter. Dollop all the butter in the center of the saran wrap and form into a log shape or stick of butter shape.  Once happy with the initial shape, roll the wrap around the butter and form it further, twisting the ends and wrapping them around the butter.  Toss in the fridge to harden and use as desired.