As we work on cutting back on carbs and eating more omega-3s, I whipped up a quick salmon dinner on this busy weeknight. Lay this on top of a bed of steamed lentils and you have a filling, healthy meal. Ingredients serves 4 1 to 1½ pounds salmon fillets (I prefer local, wild-caught) freshly ground black pepper juice from 1 organic lemon 3 garlic cloves, peeled and crushed 1 T olive oil water Tapenade 2 C whole olives (I used a combination of Picholine and Niçoise) 3 t brined capers 1 t brine from the capers 3 to 4 anchovies, olive oil-packed 1 large clove of garlic, minced zest from 1 organic lemon juice from 1 organic lemon olive oil Procedure Sprinkle the salmon fillets with a little pepper and place them flat in the bottom of a rimmed pan. Pour in enough water to come up halfway on the fish and add the garlic. Bring to a simmer on medium heat. Cover and poach for 5 to 10 minutes. Length of cooking time will depend on the thickness of t
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