A different take on the standard fish a flank of salmon, without skin sauce: 3-4 tablespoons of capers 3 tablespoons of ranch dressing 1 teaspoon of herbes de Provence black pepper, fresh ground, plenty about fifteen pitted chopped Kalamata olives for pan: fifteen more, pitted, Kalamata olives 1/2 Eureka lemon, sliced paper thin and seeded … Continue reading →
