I love the combination between salty (capers) and sweet (orange) and decided it would have been perfect for salmon... it turned out quite good, thankfully.
Fresh salmon (quantity depends on fillets' size)
1 orange
2 tbsp Sicilian capers, packed in salt and rinsed
2 tbsp Italian extra virgin olive oil
Italian sea salt
Corn starch if needed
Scrape the salmon skin in order to remove all scales. Squeeze orange and roughly chop capers.
In a non-stick skillet, warm the olive oil and briefly sear the salmon, skin side down; then flip it and sear the other side. While it's searing, remove the skin: it will be failry easy, at this point.
Season with salt and flip again.
Add the orange juice and the chopped capers, and cook until you reach desired doneness.
Serve with a nice salad.
- If your juice is too thin, dissolve a little corn starch in cold water and stir it into your juice. It will thicken in a flash.
- This recipe is gluten and lactose free. It's also suitable for diets.
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