This past weekend was wonderfully relaxing. We went out for sushi on Friday night with Mr. and Mrs. H (a typical Friday night), had Brazilian on Saturday night with some other friends, and hit up our local diner for Sunday brunch.
So given that I hadn't cooked during the course of the weekend, why didn't I feel like cooking on Sunday night? As in zero interest. At all. Zip. Niente. Mr. Stranded offered to cook, but we had stopped by the fish store on the way home from brunch and picked up some fresh salmon filets. I don't like letting fish sit in the refrigerator overnight, so I had no choice but to cook them.
I wasn't in the mood for Mr. Stranded's usual salmon recipe, but I was feeling too hot and lazy to look up some new recipes.
So instead, I quickly made a lemon-butter caper sauce to accompany the salmon. I placed the salmon over some garlic-sauteed spinach and spooned the sauce on top. Easy, quick and enjoyable. With Mr. Stranded as my "sous chef," dinner was cooked in 15 minutes. Not bad for a lazy Sunday.
Salmon with Caper Lemon-Butter Sauce Recipe
2 boneless, skinless salmon filets
3 Tbsp butter
1 clove garlic, thinly sliced
1/2 lemon, juiced
Zest from 1/2 lemon
2 Tbsp capers
2 Tbsp white wine (optional)
1. Place salmon filets on a baking sheet. Season both sides with salt and lemon pepper. Broil, 7 minutes per side.
2. In the meantime, melt the butter in a butter warmer or small saucepan over Low heat. Add garlic; cook 1 minute. Add lemon juice through white wine. Cook 1 minute and turn off heat.
3. Spoon caper sauce over salmon filets and serve hot.