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Piquant
Pan-Fried Salmon
2 tablespoons olive oil
4 salmon steaks
4 tablespoons butter
2 tablespoons capers, drained and rinsed
2 tablespoons white-wine vinegar
salt and pepper
1 tablespoon chopped parsley
Heat the oil in a skillet. Add the salmon and fry
for 1 minute each side. Reduce the heat and cook for
a further 3-5 minutes on each side or until a fork
will slide in easily next to the bone. Transfer the
salmon to a dish, cover and keep warm.
Melt the butter in the skillet. Add the vinegar and
capers and bring to a boil, then simmer for 2 minutes,
stirring occasionally. Remove from the heat, season
to taste and stir in the parsley. Pour the sauce over
the salmon steaks.
SERVES 4
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