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4 pieces salmon filet, about 6-9 ounces each
Flour seasoned with salt and pepper
2 Tbsp. olive oil
2 Tbsp. chopped onion
2 Tbsp. chopped clelry
2 Tbsp. drained caper, chopped
1 Tbsp. red wine vinegar
Season flour with salt and pepper. Put in a plastic bag. One at a time place a salmon filet in the bag. Lightly twist closed trapping air to form a sort of balloon. Shake the bag to coat the salmon filet evenly. Repeat to coat each of the filets and discard the bag with the left over flour. Heat over medium high heat a pan large enought to hold to hold the filets. Add 1 Tbsp of the olive oil. Saute the filets skin side up until lightly browned, about 3-4 minutes. Turn and cook another 3-4 minutes. Remove filets from pan. Add the remaining 1 Tbsp. olive oil. Add onions, celery and capers and saute until onions are translucent, about 3 minutes. Add vinegar and let cook over high heat for a minute or two. Spoon over salmon filets and serve.
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