Recipe & Pic from NYT Cooking
Parsley is all too often used only as a decorative garnish, that's why we love this recipe that showcases its wonderful flavor as the foundational element for the dish!
3 tablespoons finely chopped flat-leaf parsley
4 teaspoons capers
1 tablespoon finely minced scallion (use your Tropea onions!)
1 teaspoon finely minced garlic
⅓ cup extra-virgin olive oil
2 pounds salmon fillets, cut in 6 portions
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
Season the salmon to taste with salt and pepper.
Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.