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Grilled/Broiled Wild Alaskan Salmon on Lemon-Butter Greens

This recipe features spring-like seasonal greens, and making it for mom is a pretty sure way to win her heart.
If yours is like most, she will appreciate a home-cooked meal, and wouldn't want it too heavy.

We suggest serving the greens and salmon with Israeli (large-pearl) couscous or rice pilaf.

Grilled/Broiled Wild Alaskan Salmon on Lemon-Butter Greens

Serves 4

4 (6 oz each) wild Alaska salmon fillets
2 tablespoon organic extra virgin olive oil
Juice of 2 lemons
1 small Savoy cabbage, shredded
12 scallions, finely chopped
2 medium leeks, finely sliced
4 oz sugar snap peas (or snow peas or frozen peas)
1 oz butter
4 tablespoon capers, drained
Seas salt and organic black pepper

  • Preheat the grill or broiler. Brush the salmon fillets with the olive oil. Sprinkle with the juice of ½ lemon and season with a little salt and black pepper. Grill or broil for 34 minutes on each side

  • Meanwhile, cook the cabbage, scallions, leeks and sugar snap peas in a little lightly salted boiling water for 5‒6 minutes. Drain well, return to the saucepan and add the remaining lemon juice and butter. Heat for a few moments

  • Share the vegetables between 2 serving plates and arrange the grilled salmon fillets on top. Scatter 1 tablespoon of capers over each salmon fillet. Season with a little more black pepper, then serve immediately.

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