lunedì 20 aprile 2009


Entree - second course

8 oz Salmon fillet
1 tbsp salted capers, rinsed
3 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp butter
white flour, salt and pepper

Take away the skin from the salmon and pass it in the flour so that all sides are dusted with it.
Put a skillet over high heat with oil and sautee the salmon until all sides are golden and crisp.
Throw away the excess of oil and add butter, lemon juice, capers, salt, pepper and 3 tbsp of water, cover the skillet with a lid and cook on low heat for 8-9 minutes (cooking time depends on salmon thickness).
Serve immediately.
This recipe serves 1.

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