I don’t normally buy fresh salmon because the cost tends to be prohibitive. But this weekend at the grocery store I was able to save so much money with my coupons that by the time I passed the seafood section and saw that the wild caught Alaskan salmon was on sale for $6.99, I was feeling like I’d just about earned that salmon. Besides, we didn’t even need a full pound; I got just over three-quarters of a pound for about $5.50 and we ended up with leftovers. The $5.50 price tag almost seemed like a bargain since I knew exactly how I wanted to prepare the salmon using ingredients I already had on hand.
I have this recipe for an insanely good smoked salmon appetizer: the salmon is mixed with red onion, capers, and lemon juice and sits on a dill mayonnaise sauce on top of baguette slices. My mouth is watering just thinking about it. I figured that I could prepare a sauce for the fresh salmon I bought that incorporates all the same flavors.
Below is the recipe for the sauce I invented. I pan-fried the salmon for about 4-5 minutes per side in a cast iron skillet over medium heat. You can cook the salmon your favorite way and just top it with the sauce.
Dill Caper Sauce
- 1 Tbsp capers, drained
- 1 Tbsp red onion, finely diced
- 1 Tbsp dill, chopped
- 2 – 3 Tbsp mayonnaise (use more or less, depending on how thick you like your sauce)
- Juice of half a lemon
Combine all ingredients into a bowl and stir. Allow to come to room temperature (if you can stand waiting; otherwise just eat it cold like we did!). Pour the sauce over the salmon. We ate our salmon over a bed of collard greens (you can see the recipe I used here) with a side of sweet potato.
This recipe makes quite a bit of sauce so you could certainly halve the recipe. We had lots of sauce leftover and I’m in no way too ashamed to tell you what I did with it: I made salmon skin crackling. Mark never eats the skin from his portion of salmon (the fool!), so I took the skin and cut it up into bite size strips and threw them back into the cast iron skillet over medium high heat. After a few minutes of sautéing, I removed the pieces of salmon skin from the pan and they were crispy and oh-so-flavorful. They were perfect for dipping into the leftover sauce. I don’t have any photos of the salmon skin crackling; they went right into my belly instead. Yum.