Preparation Method
- Heat the griddle to 375°F (190°C). In a small bowl,toss 2 teaspoons (10 milliliters) oil with sliced shallot. Add mixture to griddle, and cook until shallot is tender and slightly browned, 4 to 5 minutes, stirring frequently. Remove from griddle and place in a large bowl.
- Brush salmon fillets with 2 tablespoons (30 milliliters) oil, and season with lemon pepperseasoning. Arrange fillets, skin side down, on the griddle; cook, uncovered, 6 to 8 minutes. Turn fillets, and cook 4 to 6 minutes more, or until the flesh is cooked through, about 145°F (63°C).
- While fillets cook, add steamed haricots verts tobrowned shallots. Toss with vinegar, salt, pepper, and remaining 1 teaspoon (5 milliliters) oil. In a small skillet, melt butter over medium heat. Add capers, and bring to a simmer. Reduce heat to low, and cook for 2 minutes.
- Divide haricots verts mixture among 4 serving plates. Transfer one fillet to each serving plate. Spoon warm caper butter sauce over fillets, and add lemon slices to each plate. Serve immediately.
Variations
MAHI MAHI WITH CORN RELISH
Make as directed, omitting haricots verts, butter, and capers. Substitute 1 cup (138 grams) fresh cut yellow corn kernels for shallot, mahi mahi for salmon, 2 teaspoons (8 grams) Caribbean jerk seasoning for lemon pepper seasoning, sherry vinegar for white wine vinegar, and lime wedgesfor lemon slices. While fillets cook, add ½ cup (80 grams) diced roasted red bell pepper, ¹/³ cup (33 grams) chopped green onion, and 2 tablespoons (4 grams) chopped fresh basil to corn kernels. Spoon corn relish over fillets.
GROUPER WITH MANGO RELISH
Make as directed, omitting shallot, haricots verts, black pepper, butter, capers, and lemon. Substitute grouperfor salmon, 2 teaspoons (9 grams) garlic salt seasoning for lemon pepper seasoning, and fresh lime juice for white wine vinegar. Reduce to ¼ teaspoon salt. While fillets cook, combine 1 cup (157 grams) diced mango, ½ cup (89 grams) seeded and diced cucumber, ¹/³ cup (37 grams) seeded and diced poblano pepper, and 1 tablespoon (2 grams) chopped cilantro. Toss mango mixture with lime juice, 1 teaspoon (7 grams) honey, and 1 teaspoon (5 milliliters) oil, and salt. Spoon mango relish over fillets.
Pro Tip
The thickness of the fillets will affect the cooking time. Look for fillets that are about ¾ inch thick. Fillets that are 1 inch thick or more will require greater cook time on each side. Fillets that are ½ inch thick can be cooked skin side down, without turning, for about 10 minutes.
