
Ingredients:
- 3 tablespoons (30 ml) capers, drained and divided
- Vegetable oil, for frying
- 4x 6-ounce (170 g) salmon fillets
- 3 tablespoons (45 ml) salt, plus more for seasoning
- Olive oil, for brushing
- 6 lemon slices (from 1 lemon)
- 2-3 sprigs oregano
- 2-3 sprigs thyme
- 3 tablespoons (45 ml) butter
- 1 clove garlic
- Chopped chives, to garnish
Method:
- Preheat oven to 325 F (160 C). Bring a medium pot of vegetable oil to 325 F (160 C). Pat dry 1 tablespoon (15 ml) of the capers, place in a small fine mesh strainer, and carefully lower into the oil until they open and turn crisp, 2-3 minutes.
- Drain the fried capers on paper towels and reserve until needed.
- While the oven preheats, in a shallow dish combine 4 cups (950 ml) of room temperature water and the salt. Stir and then palace the fish in the water for 15 minutes.
- Remove the fish from the salt water and drain on paper towels.
- Line a baking sheet with aluminum foil and brush with olive oil. Pat the salmon dry and place on the oiled foil. Season with salt, then scatter the lemon slices and herb sprigs around the salmon pieces. Gently close the foil around the fish. Transfer to the oven and bake for 10 minutes.
- Carefully open the foil package and continue cooking until the salmon registers 125-130 F (51.7-54.4 C) in the center, 3-6 minutes.
- Meanwhile in a small pan over low heat, melt the butter. Add the capers and garlic, cooking until fragrant, 3 minutes.
- Transfer the salmon to serving plates and spoon the butter sauce over each piece. Garnish with chives and serve immediately.
All recipes for Eva’s B were developed and written by Chef Eva Bee.