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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Everything Salmon W/Creamy Caper Sauce
 Categories: Seafood, Vegetables, Cheese, Citrus
      Yield: 4 servings
 
      1 sm Red onion; halved, thin
           - sliced
      1    Lemon
           Salt
      4 tb Neutral oil
      2 md Beefsteak or heirloom
           - tomatoes, halved and thin
           - sliced
    1/3 c  Everything seasoning (see
           - Tip)
      4    Skin-on salmon fillets (6 to
           - 8 oz each)
      4 oz Cream cheese
      2 tb (drained) capers in brine
           +=PLUS=+
      2 tb Brine; more as desired
 
  To a medium bowl, add the onions. Fill the bowl with
  cold water and swish the onions under the water. Drain
  the onions and repeat this step one more time, to soften
  the raw onion's sharper notes.
  
  Zest the lemon and reserve the zest for later. To the
  onions, add 1 tablespoon freshly squeezed lemon juice
  (about 2 lemon), a pinch of salt and 1 tablespoon of
  oil. Using your hands, massage the onions, squeezing
  them as you mix, until they go from crisp and snappy to
  soft and lightly pink. Add the tomatoes and toss to
  combine. Taste and add salt as needed.
  
  To a plate, add the everything seasoning.
  
  Season the fish with salt on all sides. Leaving the skin
  portion of each fillet uncoated, dip each fillet in the
  everything seasoning until evenly coated on all
  remaining sides.
  
  Heat the remaining 3 tablespoons oil in a large skillet
  over medium heat. Place the fillets in oil, skin-side
  down, and sear for 4 to 5 minutes, until the skin easily
  releases from the pan and is crisp and golden. Adjust
  heat to medium-low. Flip the fish and sear,
  seasoning-side down, until crisp to the touch, 2 to 3
  minutes. Lift the fillets every now and then, peeking
  underneath to make sure the seasoning is not burning and
  adjusting the heat as necessary. Transfer the cooked
  fillets to a plate.
  
  Remove the pan from the heat and, using a clean paper
  towel, carefully wipe the pan clean, removing any
  leftover seasoning.
  
  Place the pan over low heat. Break the cream cheese into
  chunks and place it in the pan. Add the capers and caper
  brine, 1 tablespoon freshly squeezed lemon juice (from
  the remaining lemon), 1 teaspoon lemon zest and 3
  tablespoons water. Using a silicone spatula, vigorously
  mix until the cream cheese is fully melted and sauce is
  creamy, about 3 minutes. Taste and season with more salt
  or caper brine as needed.
  
  Dollop the sauce onto serving plates, top with the fish
  and place salad to the side. Garnish with more capers,
  if you want.
  
  TIP: To make 1/3 cup of your own everything bagel
  seasoning, simply toss together 2 tablespoons each
  sesame seeds and poppy seeds with 1 tablespoon each
  onion granules and garlic granules. The garlic granules
  can be substituted with onion granules and vice versa.
  
  By: Carolina Gelen
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I stayed up all night to see where the sun went. Then it dawned on me.
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