Salmon with Orange Caper Relish

Yikes! It has certainly been a while, hasn't it? I don't have any excuses, I'm just going to have to jump right back in to this whole blogging world!

We've had some wonderful weather lately, lots of sunny days in the 50's and 60's. I'm really enjoying it. Some years the weather seems to skip spring completely- one day it's in the 30's and the next is in the 70's. So I'm really trying to savor it this year. H and I have already broken out the grill, and have enjoyed dinner outside on the patio a number of evenings so far. (Eating outside with the late sunlight does wonders for the quality of my photos too- certainly can't complain about that!)

I'm also starting to gravitate towards lighter, spring-ier dinners, and this is definitely one of them. This was so easy to throw together, and had great flavor. I served it with roasted asparagus and a side salad.

Salmon with Orange Caper Relish
(serves 4)

1/4 of a large red onion, cut into slivers
splash of olive oil
3/4 cup of orange marmalade
1 Tablespoon of orange juice
1 Tablespoon of olive oil
1 teaspoon of rice vinegar
2 Tablespoons of capers

2 salmon fillets- 1/2 lb. each
kosher salt
pepper
splash of olive oil

Directions: Saute red onion slices in olive oil until softened, about 3-4 minutes. Place in a bowl, and mix in next 5 ingredients, up through the capers. Place in the refrigerator to chill through the rest of the prep.

Coat a large cast iron skillet lightly with olive oil and heat to medium-high. Season salmon fillets with kosher salt and pepper, and place on the skillet. Cook on each side for about 4-5 minutes, or until cooked through. Remove from pan, and top with orange caper relish. Enjoy!

Adapted from Cooking Light, original recipe here.