A simple “sauce” of parsley, lemon zest and juice, capers, scallions, garlic and olive oil delivers the promise of spring when spooned over pan-seared salmon. Recipe below.

Salmon seems to be our default fish for winter. The robust, fatty fish stands up nicely to winter’s cold as a satisfying meal. And salmon cooks up quick and easy. Here, our default is pan searing them with some salt and pepper and maybe a little tarragon—baking gets a little too fragrant when the windows are all closed. But the other night, facing salmon fillets yet again, I wanted to give them a hint of faraway spring. Fortunately, our fridge had just the ingredients to do that. Continue reading “Bright, lively, springlike: Pan-seared Salmon with Parsley Lemon Sauce” →