8 serving pieces salmon fillet
3 cups water
1/3 cup olive oil
1 teaspoon turmeric Good pinch saffron threads
1/4 cup tiny capers, rinsed
1 large lemon, sliced thin (remove any pits as you slice)
8 large cloves garlic, sliced thin
Good pinch cayenne
8 serving pieces salmon fillet
3 tablespoons Dijon mustard
5-6 sprigs flat parsley, minced
Bring the first set of ingredients to boil in a wide heavy pot, making sure the fish is arranged in one layer. Reduce the flame to medium and cook, covered, 20 minutes. Transfer the fish to a platter with a slotted spoon. Stir the mustard and parsley into the cooking liquid, and cook until the sauce is thickened, 2-3 more minutes. Pout the sauce over the fish. Serve warm or at room temperature.
I love to make this dish tajine style, on a stovetop. But you can bake it as well. In this case, bake either a whole salmon side, or slices as in this recipe, and use the exact same ingredients, omitting the water (no water at all), and bake it at 450 degrees for 20 minutes.
