Pacific salmon, green beans

ARTS !

The mushrooms were sautéed in olive oil and butter in the same pan before the salmon. Green beans added after the mushrooms began to caramelize. The vegetables were removed to bowl, covered and reserved. 

The salmon was fried then plated and covered while a sauce was prepared in the same pan. 

The sauce is diced onion sweated in butter and olive oil then doused with white wine and the juice of one whole lemon. A full tablespoon of capers with its liquid brine was added to heat through. Additional butter to finish. Some cooks insist on rinsing capers of its harsh salty liquid so that the more gentle flavor of the capers can come through, but in this case I wanted the salty liquid to contribute to the sauce, so no additional salt was added. Pepper, of course. 

Savory and tart with the taste of salt, somewhat unctuous. Nothing sweet, nor capsaicin hot, nothing bitter, nothing particularly spicy and no herbs. 

The place smells of fried fish. The windows are open, the air purifiers are on full blast. 

Previous salmons: 

Salmon stir fry

Foamy eggs (with salmon)

Salmon

Wild Pacific salmon, black-eye peas, white rice

Fish cakes (salmon from a tin)

Steamed seafood breakfast with vegetables

Salmon fillets

Salmon, imitation crab, fusilli

Salmon fish sticks

Diced salmon in miso

Raw salmon on sourdough

Cubed salmon in coconut vinaigrette 

Salmon with honey and ginger sauce

Ceviche with vegetable and fruit salad

Salmon frittata

Pacific salmon

Salmon soufflé with spinach

Seafood salad

Salmon salad with whole wheat fusilli

Salmon with orange dressing

Smoked salmon lox on sourdough

Salmon breakfast

Salmon salad

Pacific salmon orange sauce w/pineapple

Salmon tempura

Steamed lox soufflé

Pacific salmon and pasta salad

Chicken broth miso soup (with salmon)

Smoked salmon salad

Smoked catfish (where salmon is smoked)

Salmon (salad)

Salmon (with rice)

Salmon hushpuppies

Salmon macaroni salad

Solomon, smartest of all fish