Whole Salmon Fillet with Cornichon-Caper Sauce Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns
Ask your fishmonger to remove the long pin bones from the fish--coho, sockeye, or king salmon are good choices. The sauce can be made and refrigerated up to two days ahead. Stir together flaked leftover salmon and sauce for
Ingredients
1 (2 1/4-pound) salmon fillet
2 tablespoons olive oil
2 garlic cloves, minced
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
3/4 cup fresh parsley leaves
1/4 cup fresh basil leaves, torn
1/4 cup coarsely chopped fresh chives
2 teaspoons fresh lemon juice
Cornichon-Caper Sauce
Instructions
Preheat oven to 425 °. Place salmon, skin side down, on a large jelly-roll pan lined with parchment paper. Rub salmon evenly with olive oil and garlic; sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper. Bake 20 to 24 minutes or until desired degree of doneness. Let stand 10 minutes. Transfer to a serving platter.
Combine parsley, basil, chives, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss to coat. Sprinkle herb mixture evenly over salmon; serve with Cornichon-Caper Sauce.
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