2 6-ounce salmon filets
1 cup polenta
1/2 cup water
1 yellow squash, cut french fry size
1 zucchini, cut french fry size
1 carrot, cut french fry size
3 Tbl. vegetable oil
2 Tbl. capers with juice
juice of 1 lemon
3 Tbl. butter
1 tsp. parsley, chopped
Place the polenta on a plate. Put the water in a small bowl, add the egg and mix together. Dip the filets first in the water-egg mixture and then onto the polenta.
Heat the oil in a heavy saute pan over medium heat, then add the salmon filets and cook for 3-4 min. on each side. When the filets are done, remove from pan and set aside.
Wipe out the saute pan and return to the heat. Add the vegetables, salt and pepper and cook one minute. Add the butter and cook for one more minute. Remove the vegetables from the pan and set aside.
Return the pan to the heat and add the capers with juice and the lemon juice and cook for 30 seconds. Add the butter and parsley and cook until the butter is melted.
Place the filets and vegetables on individual serving plates and spoon the Lemon-Caper butter over the top of the vegetables. Serve with rice.