Salmon Escondido
Escondido is a town in southern California. I’m sure there is a story here, I just can’t remember it. You can either grill or sear your salmon. If grilling, Gerry recommends cooking on a wood plank. “They just make the salmon so delicious and flaky”. We agree.
Salmon Escondido
Ingredients
The Salmon
- 2 6 - 8 ounce salmon fillets
- olive oil salt and pepper
The Sauce
- 3 Tbsp. olive oil
- 2-3 cloves galic chopped
- 3-4 Tbsp. small capers with juice
- 1/2 cup dry white wine whatever you happen to be drinking while you're cooking works fine
- 1 tbsp butter
- 1 tsp fresh parsley minced
The Lentils
- 1 1/2 cups cooked lentils Gerry buys them already cooked at Trader Joe's
- 1 teaspoon olive oil
- 1/2 cup vegetable broth or white wine
Instructions
- To prepare salmon, coat a skillet with oil. Season salmon with salt and pepper. Cook on high heat for about 5 minutes reduce heat, flip once and continue to cook for about 10-12 more min. (Gerry says, "You can throw in some chopped garlic at this point as everthing tastes better with garlic".)
- To prepare sauce, heat olive oil in a saute pan over medium-high heat. Add garlic and saute until lightly browned (but do not burn!). Add capers, wine and butter. Cook for 5 - 7 minutes until sauce is reduced by one-half.
- To prepare lentils, heat olive oil in a small pan. Add lentils and wine or broth and heat until lentils are warm.
- To serve, spread lentils on plates, then place salmon on top of lentils. Spoon sauce on top of salmon and around lentils. Garnish with parsley.