Ingredients

• salmon fillets or steaks
• 1 ea Poblano pepper, fine chop
• 1//3 C olive oil
• 1 T capers
• 1/2 t cumin seeds
• 1/4 small onion, fine chop
• 1/4 C fresh parsley, chopped
• 2 T lemon juice

Instructions

1. Brine the fish in a 9% salt solution (1T salt in 1C water) for 10 minutes to reduce albumin exudation. Rinse off the brining solution and pat the fish dry.
2. Heat the capers and cumin seeds in the olive oil until the capers are crisp. Remove from heat.
3. Combine the caper mixture, poblano, onion, parsley, and lemon juice in a small bowl. Season to taste.
4. Cook the salmon as desired.
5. Plate the salmon, garnish with the salsa, and serve hot.

Adapted from Bonappetit Nov 2014

Contributed by: Skip