Salmon Fillet With Ginger and Capers

Ingredients

• 1 salmon fillet (about 1 pound)
• Juice 1/2 lemon
• 2 teaspoons fresh thyme leaves
• 3 tablespoons salt-packed capers, soaked for one hour and rinsed thoroughly
• 3 tablespoons fresh ginger, minced
• 2 tablespoons grape-seed or vegetable oil
• Freshly ground pepper to taste
• 2 tablespoons chopped chives

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    608 calories; 44 grams fat; 8 grams saturated fat; 10 grams monounsaturated fat; 18 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 47 grams protein; 124 milligrams cholesterol; 438 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Pat the salmon dry with paper towels and rub with the lemon juice. Sprinkle with thyme leaves and set aside.
2. Dry the capers with a salad spinner. Heat the oil in a frying pan large enough to hold the salmon comfortably. Add the capers and ginger and saute for two minutes.
3. Add the salmon skin side down and cook for two minutes, using a spatula to prevent the skin from sticking to the bottom. Turn and brown on the other side. Stir the ginger and capers from time to time to prevent them from burning. Cook the fish to the desired degree and remove it to a heated serving dish. Spoon the capers and ginger on top. Season with pepper, sprinkle with chives and serve.