Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 1/2 tablespoons canola oil
- 2 slices bread, cut into 1/2-inch croutons (1 cup)
- 4 salmon fillet steaks with skin on (6 to 7 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons 1/4-inch pieces of lemon flesh
- 2 tablespoons drained capers
- 2 teaspoons minced fresh chives
- 2 tablespoons unsalted butter
- 1 tablespoon red wine vinegar
Heat the oil until it is hot but not smoking in a nonstick skillet. Add the croutons, and cook them for
about two 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 the 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 three minutes over medium to high heat, then cover, and cook it for another two
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 the 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.
Nutrition: Calories 37.9, Protein 35 grams, Fat 22 grams, Saturated fat 6 grams, Cholesterol
110 milligrams, Sodium 589 milligrams, Carbohydrates 8 grams, Dietary fiber 0.9 grams
Salmon is a good source of protective omega-3 fatty acids.
Total time: 10 to 15 minutes
Serving Size: Makes 4 servings;
Nutritional Information: Calories 37.9, Protein 35 grams, Fat 22 grams, Saturated fat 6 grams, Cholesterol 110 milligrams, Sodium 589 milligrams, Carbohydrates 8 grams, Dietary fiber 0.9 grams