From Carole Kotkin’s Sunday Supper

Main Dish

Crispy Salmon with Salsa Verde

Round out the meal with boiled new potatoes, steamed green beans and a California pinot noir.

1/2 cup chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh oregano

1/4 teaspoon chopped fresh rosemary

1/4 teaspoon chopped fresh sage

3 tablespoons drained capers, chopped

2 garlic cloves, minced

Grated zest from 1 lemon

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

6 salmon fillets (about 2 pounds total), skin removed

3 tablespoons lemon juice

6 lemon wedges, for garnish

Mix the herbs with the capers, garlic, lemon zest and 6 tablespoons of the olive oil. Season to taste with salt and pepper.

Heat the remaining 2 tablespoons oil over high heat in a large nonstick pan. Cook salmon in a single layer until golden and crisp, about 3 minutes. Turn, season with salt and pepper, and cook other side until golden and crisp, 2 to 3 minutes.

Stir lemon juice into herb mixture. To serve, place a salmon fillet on each plate and top with the sauce. Serve garnished with lemon wedges. Makes 6 servings.

Source: Adapted from “Wine Country Cooking” by Joanne Weir (Time-Life $27.50).

Per serving: 341 calories (68 percent from fat), 25.6 g fat (5 g saturated, 11.2 g monounsaturated), 67 mg cholesterol, 25.4 g protein, 1.4 g carbohydrates, 0.4 g fiber, 203 mg sodium.