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Serves 6
2 ounces butter
2
pounds fillet of salmon
1 tablespoon wine Worcestershire sauce
1/2
teaspoon onion salt
1 teaspoon
fish seasoning
1 teaspoon dry oregano
2 tablespoons
capers
8 ounces angel hair pasta
2 ounces butter
1 cup
white butter sauce
PREPARATION
Preheat oven to 450 degrees.
Butter a baking dish large enough for the
salmon fillet. Extract all bones from the fillet. Rinse under cold water and
pat dry. Place the salmon fillet skin side down in the baking dish. Season with
the white wine worcestershire sauce, onion salt, fish seasoning, and oregano.
Bake the salmon for 10 minutes.
Brown under a hot broiler for 2 to 3
minutes. Sprinkle capers over the fish.
Cook the angel hair pasta in salted
boiling water according to the directions on the package.
Drain the pasta,
and toss in butter.
PRESENTATION
Divide the salmon fillet into equal
portions. Arrange each portion on a hot plate. Top with capers and cooking
liquid.
Garnish with the steaming pasta. Serve with the white butter sauce.
