pears. still life.

these beauties were sitting in my dining room just begging to be photographed.

that is, until they began their other life as this.

good and good for you

the other day i got stuck in Anthro during a rainstorm. not a bad place to get stuck during a shower, if you ask me. while there i was perusing one of their many interesting cookbooks and one in particular on superfoods. a salmon recipe jumped out at me because i'm always trying to find better fish recipes. i had not yet found one for salmon that i just loved...until now.

this is mostly from memory of what i read and a couple of other things filed away from previous recipes...and it's not exact, sorry! but if you love salmon, try it!

you'll need: 1 lg. lemon, extra virgin olive oil, capers, red pepper flakes, chardonnay, kosher salt and pepper, and of course, salmon.

with a microplane, zest one large lemon into a bowl, then add the juice from that lemon.
after that, whisk in extra virgin olive oil. i really have no idea how much, just did this until it tasted right.
then i added a hearty dash of crushed red pepper flakes and a splash of some Chardonnay we had on hand.

i purchased a large filet of salmon (skin removed) at costco and just cut it into 1-2 inch slices for this. put the salmon in a dish, sprinkle with kosher salt and pepper, and pour lemon mixture over and let it sit for a while. i maybe let it sit for 10 minutes.

heat an iron skillet over medium high with about 1 T of evoo along with 1-2 T of butter. once the butter is melted, place the salmon in the skillet.
fish cooks extremely fast so watch this closely! i let them hang out on one side about 2-3 minutes, then flipped them, poured in the remaining juices from the marinade along with 1 T. capers and then placed them in a 425 degree oven (still in iron skillet) for about 5 minutes (checking often to make sure not to overcook).

it was divine! i served it w/ Alexia Oven Fries with Olive Oil, Rosemary and Garlic (which conveniently cooked at the same temperature), because they are all natural and quicker than washing and chopping baby reds myself...and a mesclun salad with feta and pecans.

oh and sorry...the photographer forgot to take a picture of the finished product ;(

enjoy!