SAUTEED SALMON STEAKS WITH CAPERS, PRESERVED LEMON, GREEN OLIVES AND SAFFRON (for four)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/3 teaspoon powdered ginger
¼ teaspoon powdered saffron
4 salmon steaks, about 1 inch thick, or an equivalent piece of salmon fillet
salt and pepper
½ to 1 preserved lemon, rinsed and cut into thin slivers
12 green olives
2 tablespoons capers, soaked to remove excess salt and vinegar (optional)
3 tablespoons chopped cilantro
Moroccan orange pilaf for serving
1. Heat the butter and oil in a large, non-stick skillet over medium high heat until it is hot and stir in the ginger and saffron. Add the salmon, sprinkle with salt and pepper.
2. Cook at high temperature very briefly first, to seal the fish, then lower the heat, add the preserved lemon and green olives, and saute the salmon steaks for about 3 minutes. Turn and cook another 3 minutes, or until the fish is opaque and flakes easily with a fork. The fish should flake but still be a little underdone. Sprinkle with capers and cilantro and serve.
adapted from Claudia Roden, The New Book of Middle Eastern Food