1 3-pound filet of salmon, skin on
1 red onion, thinly sliced
2 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked pepper
1 teaspoon fresh or dried thyme
1/4 cup freshly squeeze orange juice
24 cocktail pumpernickel slices, toasted
Mustard Caper sauce:
2 Tablespoons Dijon mustard
1/2 cup sour cream
2 teaspoons capers
1 shallot, finely minced
1/4 cup freshly squeezed orange juice.
Preheat oven to 350 degrees.
In a small bowl, combine red onion, olive oil, salt, pepper, thyme, cracked pepper, and orange juice. Place salmon on a large baking sheet, and smother with mixture; allow to marinate for up to 30 minutes.
Meanwhile, make Mustard Caper sauce. Simply combine all ingredients and allow to sit for at least 30 minutes.
Place salmon in oven and cook for 30 minutes, or until just cooked through.
Serve with pumpernickel toasts.