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

  1. 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".)
  2. 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.
  3. To prepare lentils, heat olive oil in a small pan. Add lentils and wine or broth and heat until lentils are warm.
  4. 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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