Recipe found in NYT Cooking by Florence Fabricant

3 TB finely chopped Flat-leaf Parsley

4 tsp Capers

1 TB finely minced Scallion - use the Garlic Chives instead

1/3 cup Extra Virgin Olive Oil

2 lbs Salmon Fillets, cut in 6 portions

Salt and freshly ground Black Pepper

1 TB fresh Lemon Juice

Combine the parsley, capers, scallion and garlic in a bowl.  Stir in half the olive oil.  Set aside.  Preheat a broiler or grill.  Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness.  Remove from the heat and allow to rest two minutes.  Season the salmon to taste with salt and pepper.  Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.  A great accompaniment for this dish would be the broccoli from this week’s share, simply lightly steamed.