Wednesday, January 5, 2011

Pan-Fried Salmon with Garlic and Capers

Or, more accurately, my husband's pan-fried salmon with garlic and capers. He makes this dish, I never have.

Season the salmon with garlic powder, paprika, a little rosemary, salt and pepper. Fry in about a half inch of canola/vegetable oil until done. Let it get crispy at the edges - yes, it's technically over-cooked, but the crispy bits are really the best part.


Remove the fish to drain on paper. Saute minced garlic and capers in a mix of butter and olive oil until they start getting a little crispy. People always say "don't burn the garlic", and this isn't exactly burnt, but it's crispy. And good. Pour the garlic/caper/fat mixture over the fish.

Served with zucchini, potatoes, garlic cloves, shallots and pearl onions roasted with olive oil, salt and pepper, this was an awesome, if garlic-heavy, meal.

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