Rachel Maria's Salmon Riviera

Rachel Maria's Recipes

The first time I had a salmon dish like this was in Ithaca, New York. A few years ago, Scott had taken me to this secluded, yet rustic and beautiful bed and breakfast, outside of the main town. It was called Casper’s Farm & Villa. Michael, the host, prepared a gourmet meal for Scott and me that I would say was the third most memorable meal I’ve ever eaten. In my life! (First was Frances’ Lodge in Tuscany. Second was a Trattoria in Ravello.)

I guess you could say, it was the most memorable meal I’ve ever had in the United States. 

I recall when we first stepped into Michael’s villa. It was such an extraordinary place. And, we were immediately comfortable upon meeting our host. I remember the smell of something cooking. Michael gave us a tour of the property and a peek at what was marinating in the fridge and stewing on the stove. That evening he prepared a delicious salmon dinner along with a bok choy side dish and fresh clams and spaghetti. Everything was superb! 

Unfortunately, I failed to ask Michael for the recipe to this particular salmon dish. But, according to Scott, this is darn close. It’s different, and it’s memorable. I hope you’ll try it.

Salmon Riviera

Rachel Maria’s Salmon Riviera

Yield: 4

Ingredients

  • 1.5-2 Lbs. Fresh Salmon (The thicker the cut the better.)
  • 1/4 C. Dijon Mustard
  • 1/4 C. Mayo
  • 3 T. Capers
  • 3 T Olive Oil
  • Fresh dill for garnish

Instructions

  1. Mix Dijon, Mayo, Capers, and Olive Oil in a bowl.
  2. Pour over salmon and marinate for 1-3 hours.
  3. Preheat Oven to 350
  4. Bake (covered with foil) for 30-45 minutes
  5. Garnish with fresh dill
http://lewoman.com/salmon-riviera/

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