One of the best memories I had with La Neng (my grandmother's sister), was our daily walks in the wet market. She introduced me to the best butcher and the fishmonger, that she thinks. She likes to pick whole fish, and clean them herself, while I stood beside her. Unlike the other children in our neighbourhood, I am not allowed to play outside. My days were spent in school, watching my grandmothers cook, playing with my two older siblings (which doesn't end well most of the time because of our age gaps), taking the mandatory afternoon nap and eating at least 6 times a day (yes, Filipinos eat all the time, that will be a story for another day).

This dish is nothing compared to what La Neng (1930-2019), made for our family for decades, but it does remind me of the comfort of every meal she puts on our table.

*The only time I follow a recipe is when I'm baking. "Flavour varies in every palate, the next greatest thing to do in life is to make use of your senses" - Mvee

Baked Salmon & Lemon Caper Beurre Blanc Linguine

1 Side of Salmon

1 tsp of Capers

Olive Oil

Preheat the oven at 400ºF

Season and place the salmon on the preheated pan with olive oil. Bake for 20mins

Lemon Caper Beurre Blanc

¼ cup of Milk (original recipe calls for heavy cream)

1 ½ cup Butter

2 shallots, minced

¼ cup white wine

1 Lemon

2 tsps of Capers

Sauté shallots in ½ cup of butter. Add wine, let it simmer. Turn the heat to medium then, the rest of the butter and then, pour the milk let it simmer. Remove the the pan from the heat and whisk in the lemon juice. Add the capers and the linguine.