MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Everything Salmon W/Creamy Caper Sauce
Categories: Seafood, Vegetables, Cheese, Citrus
Yield: 4 servings

1 sm Red onion; halved, thin
- sliced
1 Lemon
Salt
4 tb Neutral oil
2 md Beefsteak or heirloom
- tomatoes, halved and thin
- sliced
1/3 c Everything seasoning (see
- Tip)
4 Skin-on salmon fillets (6 to
- 8 oz each)
4 oz Cream cheese
2 tb (drained) capers in brine
+=PLUS=+
2 tb Brine; more as desired

To a medium bowl, add the onions. Fill the bowl with
cold water and swish the onions under the water. Drain
the onions and repeat this step one more time, to soften
the raw onion's sharper notes.

Zest the lemon and reserve the zest for later. To the
onions, add 1 tablespoon freshly squeezed lemon juice
(about 2 lemon), a pinch of salt and 1 tablespoon of
oil. Using your hands, massage the onions, squeezing
them as you mix, until they go from crisp and snappy to
soft and lightly pink. Add the tomatoes and toss to
combine. Taste and add salt as needed.

To a plate, add the everything seasoning.

Season the fish with salt on all sides. Leaving the skin
portion of each fillet uncoated, dip each fillet in the
everything seasoning until evenly coated on all
remaining sides.

Heat the remaining 3 tablespoons oil in a large skillet
over medium heat. Place the fillets in oil, skin-side
down, and sear for 4 to 5 minutes, until the skin easily
releases from the pan and is crisp and golden. Adjust
heat to medium-low. Flip the fish and sear,
seasoning-side down, until crisp to the touch, 2 to 3
minutes. Lift the fillets every now and then, peeking
underneath to make sure the seasoning is not burning and
adjusting the heat as necessary. Transfer the cooked
fillets to a plate.

Remove the pan from the heat and, using a clean paper
towel, carefully wipe the pan clean, removing any
leftover seasoning.

Place the pan over low heat. Break the cream cheese into
chunks and place it in the pan. Add the capers and caper
brine, 1 tablespoon freshly squeezed lemon juice (from
the remaining lemon), 1 teaspoon lemon zest and 3
tablespoons water. Using a silicone spatula, vigorously
mix until the cream cheese is fully melted and sauce is
creamy, about 3 minutes. Taste and season with more salt
or caper brine as needed.

Dollop the sauce onto serving plates, top with the fish
and place salad to the side. Garnish with more capers,
if you want.

TIP: To make 1/3 cup of your own everything bagel
seasoning, simply toss together 2 tablespoons each
sesame seeds and poppy seeds with 1 tablespoon each
onion granules and garlic granules. The garlic granules
can be substituted with onion granules and vice versa.

By: Carolina Gelen

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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