Gloomy October has officially started. Actually it’s been hanging over my head since September.
In 2 weeks, I will be going back to work, means 1/3 of my day will be spent in my office day-dreaming, making mistakes, feeling miserable, longing to hold and kiss my boy badly!
What makes it worse is the terrible Canucks season opener.
Well, at least I have something cheerful to look forward to, my boy’s big one birthday!
Ingredients (serves 3 to 4):
1 large piece salmon filletSalt and pepper to taste
4 sprigs of rosemary
4 lemon slices
3 tablespoons unsalted butter
2 garlic cloves, minced
2 tablespoons capers drained
1/2 teaspoon lemon zest
Juice of 1/2 lemon
Directions:
Preheat oven to 450F.
Place salmon on the baking sheet lined with aluminum foil. Sprinkle fish with salt and pepper.
Place rosemary sprigs then lemon slices on top of the salmon.
Bake for 15 minutes. Remove and tent with aluminum foil for another 10 minutes. Fish will flake easily when done.
To prepare the sauce. Melt butter over medium heat in a sauce pan. Add garlic, capers, lemon zest and juice. Cook for 2 minutes. Season with salt and pepper.
Remove salmon from oven. Discard rosemary and lemon. Gently slide a spatula between the skin and the flesh of the fish to remove the skin.
Cut salmon into individual serving pieces. Transfer to a plate and spoon butter sauce over the top. Serve.
