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Seafood Fish 4 Servings

INGREDIENTS

1 1/2 T Canola oil
2 Bread slices, cut into
half-inch croutons
1-cup
26 oz Salmon fillets with skin on
or one 6- to 7-oz per
serving
1/2 t Salt
1/4 t Black pepper
1 Lemon, peeled membranes
removed 1/4-inch dice or
one-tbs diced per serving
2 T Drained capers
2 t Minced fresh chives
2 T Unsalted butter
1 T Red wine vinegar
Artichoke heart salad
Orzo with arugula
Cherry compote

INSTRUCTIONS

THIS CLASSIC salmon dish is prepared with unskinned salmon fillets.
Cooked in a skillet on the skin side only -- first uncovered, then
covered -- they cook all the way through, with the flesh remaining
slightly rare. The fat that melts out of the salmon in the cooking
process is discarded from the skillet (four fillets will render about
2 tablespoons of fat) and a little butter and vinegar are added. This
flavorful blend is poured over the fillets, and they are served with  a
garnish of croutons, lemon flesh, capers, and chives.  Heat the oil
until it is hot but not smoking in a nonstick skillet.  Add the
croutons, and cook them for about 2 minutes, stirring them
occasionally until they are nicely browned on all sides. Transfer the
croutons to a bowl, and set them aside. Sprinkle the fish steaks on
both sides with freshly ground salt and pepper, and place them skin
side down in the hot skillet you used to saute the croutons. No
additional fat is required. Cook the fish, uncovered for 3 minutes
over medium to high heat, then cover, and cook it another 2 minutes.
Place the steaks skin side up on a warm platter, and sprinkle them
with the croutons, lemon flesh pieces, capers and chives. Discard any
fat that has accumulated in the skillet. Add butter to the skillet,
and cook it over medium heat until it is lightly browned. Add the
vinegar, shake the pan to mix it in, then pour the mixture over the
fish steaks on the platter. Serve immediately.  Serves 4. PER SERVING:
379 cals with 52% cff: 35g protein, 22g fat,  6g sat fat, 110mg chol,
589 mg sodium, 8g carbs, 1g fiber. Total  menu: 1498 cals, 55 g fat
(33%cff). Salmon is a good source of  omega-3 fatty acids. (-estimated
by publisher)  VARIATION: Substitute spray oil to pan-toast the
croutons. Reduce  salmon to 4-ounces portions. Reduce butter by
one-third. (190 cals,  6.5g fat, 30%) - untested ideas from Pat
11/30/98  kitpath@earthlink.net  Recipe by: Jacques Pepin's Kitchen:
Encore with Claudine 1998  Posted to EAT-LF Digest by
kitpath@earthlink.net on Nov 30, 1998,  converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 368
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 57.6mg
Sodium: 4205.8mg
Potassium: 707mg
Carbohydrates: 12.2g
Fiber: 5.9g
Sugar: <1g
Protein: 37.6g


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