Crispy Skin Salmon with Grilled Lettuce & Caramelized Lemons

Name: Crispy Skin Salmon with Grilled Lettuce & Caramelized Lemons
Prep time: 25 min
Total time: 30 min
Yield: 4 plates
Ingredients: 4 (6 oz each) Salmon fillets, skin on; 2 heads, halved Red leaf or little gem lettuce; 2, halved Lemons; 6 cloves, thinly sliced Garlic; 2 tbsp, patted dry Capers; ¼ cup Olive oil; to taste Salt; ½ cup Fogato tzatziki; 2 tbsp Dill; 1 tsp Sumac; ¼ cup, chopped Fogato pickled vegetable garden (optional)

Crispy garlic, capers, tzatziki, dill and sumac.

Ingredients

4 (6 oz each) Salmon fillets, skin on
2 heads, halved Red leaf or little gem lettuce
2, halved Lemons
6 cloves, thinly sliced Garlic
2 tbsp, patted dry Capers
¼ cup Olive oil
to taste Salt
½ cup Fogato tzatziki
2 tbsp Dill
1 tsp Sumac
¼ cup, chopped Fogato pickled vegetable garden (optional)

Steps

Fry the sliced garlic and capers in the oil over medium-low until golden and crisp, then lift them out.
Pat the salmon very dry, salt it, and cook skin side down in the garlic oil, pressing flat, until the skin is crisp.
Flip and cook until 125°F for medium.
Sear the lemons cut side down until caramelized, and char the lettuce cut side down.
Plate the lettuce and salmon with tzatziki, crispy garlic and capers, dill, sumac and the charred lemons to squeeze. A spoonful of Fogato pickled vegetable garden on top is great here.

Dry skin and a pan that's hot enough are what make it crispy. Salmon keeps 2 days.

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