For ➍ 3 lemons
1 red onion
1 clove garlic
6 tbs olive oil
3 tbs boiling water
2 tbs capers
4 Scottish salmon fillets
2 tbs parsley
Scrub the lemon and juice 1 the lemon. Chop the onion and chop the garlic. Heat ⅔ of the oil in a saucepan and add the red onion. Cook 4 m until the onion has softened.
Pour in the lemon juice and boiling water and add the garlic. Simmer on low heat for 3 m to reduce.
Add the capers.
Pat the salmon dry with paper towels and brush lightly with the remaining oil. Sprinkle with salt and pepper. Cut the remaining lemons. Heat a grill pan and grill the salmon fillets in 6 m. Overcooked. Turn halfway. After 2 m, add the lemons (cut side on the grill pan) beside the salmon until they are caramelized. The cutting edge is brown.
Cut the parsley finely and mix with the capers mixture. Place the salmon fillets and lemon halves on plates and spoon the mixture caper over the fish.
Serve with stir-fried spinach, pine nuts and couscous.
Pour in the lemon juice and boiling water and add the garlic. Simmer on low heat for 3 m to reduce.
Add the capers.
Pat the salmon dry with paper towels and brush lightly with the remaining oil. Sprinkle with salt and pepper. Cut the remaining lemons. Heat a grill pan and grill the salmon fillets in 6 m. Overcooked. Turn halfway. After 2 m, add the lemons (cut side on the grill pan) beside the salmon until they are caramelized. The cutting edge is brown.
Cut the parsley finely and mix with the capers mixture. Place the salmon fillets and lemon halves on plates and spoon the mixture caper over the fish.
Serve with stir-fried spinach, pine nuts and couscous.
