creamy lemon caper salmon

with asparagus and brown rice

i tried this recipe for dinner last night and it was awesome.

lemon caper salmon:

-a couple of salmon fillets
-olive oil
-about 1/4 stick of butter
-a couple of spoonfulls of flour
-1 or 2 cups milk or whipping cream
-1/4 cup white cooking wine (or not...whatever you prefer)
-2 tablespoons drained capers
-1/4 teaspoon dried tarragon
-1/4 teaspoon dill weed
-salt and pepper to taste
-lemon juice

+i've learned that in utah, the frozen fish is fresher (and cheaper) than the "fresh" fish, so that's what i'd recommend to anyone who is land-bound. target's market pantry wild keta salmon fillets are the best quality cuts i've found.
+thaw the fish according to package directions
+place skin side down in an oiled glass or metal pan, and brush fillets with olive oil
+broil 4-6 inches from heat, for about 6 minutes, or until the fish flakes easily with a fork. be careful not to let it get dried out. don't be alarmed if it sounds like the salmon is coming back to life in the oven. the oil pops and will make alot of noise.

+ in a saucepan over low-ish heat, melt the butter. whisk in the four and cook for a couple of minutes, stirring.
+add the milk or cream and cook for a few minutes until the sauce has thickened
+stir in the wine, capers, tarragon, dill, salt, and pepper. cook for another five minutes.
+stir in the lemon juice (however much seems good to you, taste as you go) and add more salt and pepper to taste
+pour over the salmon fillets once they are on the plate


asparagus:
+whether frozen or fresh, cook in about 2-4 inches of salted boiling water for 6 or so minutes, until tender
+drain and toss with butter and lemon

rice:
+i used short grain brown rice and just threw it in the rice cooker. make sure you get this started ahead of time, because brown rice can take up to an hour to cook.


*a note on the timing: you may have more success than i with the timing logistics, but i started the rice well ahead of time, started thawing the salmon, then made the sauce and let it simmer while i did everything else.

enjoy!