Instructions

1. Remove skin from salmon filets.
2. Use rub to season both sides of each filet.
3. Dredge filets in cornstarch.
4. In heavy, ovenproof pan over medium heat, heat 1/2 cup olive oil; add filets in single layer.
5. Cook about three minutes, until filets begin to turn lighter color around the edges; then turn and sauté other side 1 minute.
6. Add brandy to pan; flame off alcohol (if desired).
7. Add white wine and juice of half lemon; place in oven.
8. Make pilaf: In medium, heavy cooking pot, heat ¼ cup olive oil.
9. Add white onion, red onion, mushrooms, half of almonds, and red pepper; cook until onions are soft.
10. Add rice and chicken stock to pot; heat until boiling, then reduce heat, cover, and let simmer until liquid is absorbed.
11. Roast salmon about 10 minutes until rare; white should appear on filets; remove pan from oven.
12. Remove salmon filets to piece of foil; spoon some of cooking juices over filets.
13. Fold up foil, place back in oven (turn off heat) to stay warm.
14. Create sauce; to salmon cooking juices, add butter and capers.
15. Let simmer until slightly thickened; sauce should just coat spoon.
16. Top rice with remaining toasted almonds and parsley for garnish.
17. To serve, mound pilaf next to filets; spoon sauce over all.
18. Garnish with parsley and onion or cabbage.