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   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   
        
     Uncle Dirty Dave's Archives   
       
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