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Salmon Escondido

Escondido is a town in northern 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.

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