Salmon with Caper Vinaigrette


I wanted to share this recipe up because it’s so easy to make (a lot easier than taking a good food photo when it’s dark out!), and really good. Salmon and capers have always been linked in my mind; my mom always made them together when I was younger, and so many delicious recipes use the combo. (Mom’s is a recipe for another day!) The salty, pickled taste of those little guys goes perfectly with the creamy salmon, and especially well with this recipe’s roasted vegetables. All in under 25 minutes!

Salmon with Caper Vinaigrette (serves 3-4, adapted from Real Simple, October 2009)
1 cup Rice, uncooked
1 bulb of Fennel (aka Anise), thinly sliced
1-2 Red Peppers, thinly sliced
2 Tbsp Olive Oil
1 – 1 1/4 lb Salmon Filet (with or without skin)
For the Vinaigrette:
1/4 cup Capers, roughly chopped
2 Tbsp Olive Oil
2 Tbsp Vinegar (apple cider or red wine vinegar works best)

Preheat to 400. Cook rice according to package. Place the peppers and fennel in a roasting pan and toss with 2 Tbsp Olive Oil and salt and pepper. Roast for 5 minutes. Season fish with salt and pepper, and nestle it in among the veggies in the roasting pan. Continue to cook another 14-16 minutes until salmon is opaque throughout. Serve over rice, and mix the vinaigrette together and spoon over everything.


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