I borrowed this lovely photo from Food & Wine Magazine
When I saw this recipe in Food & Wine, it didn't catch my eye until I read the description about this unassuming salmon that everyone in F&W's test kitchen goes crazy for ... and you know what? It is a great recipe! Chef Ted Allen brings together a few ingredients to this easy recipe as a compliment to the salmon and it's makes a delicious fish. Make sure to have capers in stock for that lively, salty flavor only delivered by those immature flower buds (a little trivia for you). I used a piece of red onion instead of a shallot and it worked really well. Be surprised! Try this recipe tonight.