WILD SOCKEYE SALMON STEAMED IN WHITE WINE & LEMON AND TOPPED WITH FRESH MINT – CAPERS – MINCED GARLIC – CHOPPED YELLOW ONION

I didn’t call this a “simple dinner,” but it is easy as well as quite tasty.  Tastes very gourmet, but the flavor of the fish shines through. . .

For 2:

–sockeye salmon (size of 2 decks of cards, one-half pound)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–fresh mint (3 stems; use leaves only)

–capers (2 tablespoons, bottled)

–chopped yellow onion (3 tablespoons, ready-prepared; or one-quarter medium onion, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine, and then sprinkle salmon with lemon juice.  Season with salt and pepper.  Place mint leaves, capers, chopped yellow onion, and minced garlic on top of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon on high for 3 minutes.  Salmon is best is slightly undercooked so that it is flaky.

3 – Serve the salmon and sauce hot.

–recipe original.

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