Crisp Salmon with Green Herb and Caper Sauce

IF YOU DON'T HAVE ALL THE HERBS for the sauce on hand, never fear. You can experiment with any herbs you like. Just use the parsley and chives as a base, and add about 1½ teaspoons of your favorite of the strong-flavored herbs (thyme, oregano, rosemary, sage) listed below.

½ cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
¼ teaspoon chopped fresh rosemary
¼ teaspoon chopped fresh sage
3 tablespoons capers, drained and chopped
2 garlic cloves, minced
½ cup extra-virgin olive oil
Salt and freshly ground black pepper
6 salmon fillets (about 2 pounds total), skin removed
3 tablespoons lemon juice
Lemon wedges for garnish
 
1. In a bowl, stir together the parsley, chives, thyme, oregano, rosemary, sage, capers, garlic, and 6 tablespoons of the olive oil. Season to taste with salt and pepper.

2. Heat the remaining 2 tablespoons of olive oil over high heat in a large nonstick pan. Add the salmon in a single layer and cook until golden and crisp on one side, about 3 minutes. Turn the salmon carefully, season with salt and pepper, and continue to cook until golden and crisp on the second side, 2 to 3 minutes.

3. In the meantime, add the lemon juice to the  herb-caper sauce. To serve, place 1 salmon fillet on each plate and top with the sauce. Garnish with lemon wedges and serve immediately.

From Wine Country Cooking, by Joanne Weir. Ten Speed Press, 2008. Reprinted by permission.