Recipe - Salmon Gremolata - Maunys

1 One half tablespoon Canola oil
2 Bread slices; cut into
halfinch croutons, (1cup)
26 ounce Salmon fillets with skin on;
or one 6 to 7oz per
serving
One half teaspoon Salt
One fourth teaspoon Black pepper
1 Lemon; peeled, membranes
removed, 1/4inch dice or
onetbs minced per serving
2 tablespoon Drained capers
2 teaspoon Minced fresh chives
2 tablespoon Unsalted butter
1 tablespoon Red wine vinegar

SIDE DISHES
Artichoke heart salad
Orzo with arugula
Cherry compote

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.

1. 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.

2. 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.

3. 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 omega3 fatty acids.
(estimated by publisher)

VARIATION: Substitute spray oil to pantoast the croutons. Reduce salmon to
4ounces portions. Reduce butter by onethird. (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 EATLF Digest by kitpath@earthlink.net on Nov 30, 1998, converted
by MM_Buster v2.0l.