Wild-Caught Salmon with Lemon-Caper Herb Sauce

Fresh wild-caught salmon is readily found all along Lake Michigan’s shores.  Lemons, green onions, carrots, fresh thyme, and a fine bottle of Gewurztraminer wine enhance the lovely fresh taste of the salmon. The piquant lemon caper sauce is so delicious.  If you can find the large capers from Italy preserved in salt, they have the best taste, but they must be thoroughly rinsed to remove the excess salt. Capers packed in vinegar can also be used, but they must be carefully rinsed.

Ingredients:

4 salmon filets or steaks, 6 – 8 ounces each
2 medium size carrots roughly chopped
1 bunch green onions cut on the diagonal some green tops included
1 lemon thinly sliced
2 sprigs fresh thyme, leaves pulled from the stem
4 sprigs fresh flat-leaf parsley roughly chopped
1/2 teaspoon whole black peppercorns
2 teaspoons coarse sea salt
1 cup white wine, preferably a Gewurztraminer or a Chardonnay.

Directions:

To poach the salmon, combine carrots, green onion, lemon slices, thyme, parsley, peppercorns, sea salt, and wine in a large wide saucepan. Add enough water to bring the liquid to a depth of 1-1/2 to 2 inches. Bring liquid up to to a gentle boil then reduce the heat to a simmer. Add the salmon, cover with a lid and simmer until the flesh is firm but slightly moist and tender in the center, 6 to 8 minutes. Transfer the fish to a platter and cool to room temperature.  Serve with Lemon Caper Sauce

Lemon Caper Sauce:

1/2 cup greek style yogurt or crème fraiche
1 small lemon, zest and juice
1 clove of garlic, finely minced or put through a press
1/2 of a small cucumber, peeled, seeded and finely chopped
2 tablespoons capers, rinsed, drained, and coarsely chopped
1 tablespoon roughly chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions:

Combine all of the ingredients in a small bowl and refrigerate until ready to use.  The greek style yogurt has just the right consistency and tangy flavor for this preparation but the crème fraiche is a good substitute.  The wild mountain capers packed in salt also have the best taste, but can be expensive.  Capers packed in brine can be used, but they must be thoroughly rinsed to remove all the vinegar and let the taste of the capers shine through.