Salmon Fillet With Ginger and Capers

1. 1

   Pat the salmon dry with paper towels and rub with the lemon juice.

2. 2

   Sprinkle with thyme leaves and set aside.

3. 3

   Dry the capers with a salad spinner.

4. 4

   Heat the oil in a frying pan large enough to hold the salmon comfortably.

5. 5

   Add the capers and ginger and saute for two minutes.

6. 6

   Add the salmon skin side down and cook for two minutes, using a spatula to prevent the skin from sticking to the bottom.

7. 7

   Turn and brown on the other side.

8. 8

   Stir the ginger and capers from time to time to prevent them from burning.

9. 9

   Cook the fish to the desired degree and remove it to a heated serving dish.

10. 10

    Spoon the capers and ginger on top.

11. 11

    Season with pepper, sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.