Capery Fish Salad

Adding to my ever-growing repertoire of fish dishes, I have made what is simply called 'fish salad'.  No canned fish and mayonnaise concoction here, but rather a more fresh and at the same time brine-y salad using fresh fish and fresh greens. This is a vinaigrette based salad that is flavourful, light, and speedy to whip up.

1 (3oz.) fillet of firm white fish

1-2T. white wine vinegar

1-2T. minced shallot

1tsp. extra virgin olive oil

2t. capers

1/4t. dried dill

dash dried tarragon

2c. salad greens

(salt to taste)

-Combine the shallot and vinegar in a small ramekin and let marinate while you prepare the fish.

-Salt the fish on both sides and sear in a hot pan on both sides.  Place in a foil packet and set aside where the fish will continue to cook from the residual heat that it will hold from the pan.

-Drain the vinegar into a bowl, adding the olive oil to this.  Toss the greens in this simple vinaigrette.

-In the same bowl (why wash two bowls?) combine the drained shallots, capers, salt, dried dill and tarragon.  Get the fish out of it's packet and flake it into this bowl and toss to combine.

-Mound the fish onto the greens and serve.

If you are not partial to such a salty vinaigrette, combining 1T. fresh citrus juice (clementine, in my most recent history), 1 minced Serrano pepper, 1t. walnut oil, and salt.  The longer you let the pepper soak in the vinaigrette, the more mild it will become.