2 6-8 ounce salmon filets
salt and pepper to taste
2 tablespoons canola oil
2 tablespoons yellow onion, finely diced
1 tablespoon butter
juice of one lemon
1 teaspoon lemon zest
2 ounces chicken stock or white wine
1 tablespoon capers with juice
1 teaspoon fresh parsley, chopped
2 tablespoons unsalted butter
One hour prior to cooking the salmon, season the filets with salt and pepper to taste and place in the refrigerator.
Cook the filets in canola oil in a sauté pan over medium heat for 3-4 minutes per side. Remove from pan and set aside.
Wipe out the sauté pan and add all remaining ingredients except for the unsalted butter. Bring the mixture to a boil, reduce heat to low, add the unsalted butter and cook only until the butter is melted. Remove the sauce from the heat and set aside.
1 cup bar-boiled Uncle Ben’s rice or equivalent
1½ cup water
½ cup chicken stock
1 green onion, finely sliced
2 tablespoons celery, finely diced
2 tablespoons carrot, finely diced
2 tablespoons salad oil
In a covered saucepan, sauté the oil with the green onion, celery, and carrots for 30 seconds. Add the rice and sauté for another minute. Add the water and chicken stock (or white wine) and bring to boil. Reduce the heat to simmer and cook, covered, for 25 minutes.