Chefs Nectar, Grilled Salmon Lemon Capers Sauce

Ingredients for making the salmon fillet

• Juice of 3 lemons, divided
• 1 tbsp olive oil
• 2 tbsp chopped fresh oregano
• 1/2 tbsp dried oregano
• Kosher salt and freshly ground black to taste
• 2 slices (6 ounces each)
• 2 tbsp butter
• 1 tbsp capers rinsed
• 100 gms assorted garden vegetables

Method of making the salmon

1. Whisk juice of 1 lemon, olive oil, oregano, salt and pepper in a large bowl. Add salmon fillets, turning to coat. Refrigerate salmon for 10 minutes.
2. Preheat grill for medium-high heat. Grill salmon 4 to 8 minutes, depending on the thickness of the salmon and the type of grill you’re using. Salmon is done when it flakes easily when poked with a fork.
3. Heat remaining lemon juice in a small saucepan over medium heat. Cook 5 to 7 minutes until it starts to get thick and some of the water evaporates. Add butter and a pinch of salt. When butter melts, stir in capers. Taste, and add more salt if necessary.
4. Side by side drizzled little olive oil with crushed garlic and saute little vegetables like, carrots, zucchini, mushrooms and adjust the seasoning.
5. arrange saute vegetables in the plate and put the grilled salmon on the top, serve hot with a garlic infused breads with mushrooms caps.

Pleas Note

While grilling make sure salmon should not be break carefully grill it and make a nice design on it