HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Caper Crusted Salmon

Serves 8

 

Capers are plentiful in the Tuscan region of Italy where I tour yearly. Seeing the caper flowers growing out of the terracotta walls is a site to behold.

2/3 cup (150 mL) biscuit mix
2/3 cup (150 mL) crushed crackers, such as saltines
1 teaspoon (5 mL) chopped drained capers (see Tip)
1 teaspoon (5 mL) chopped fresh dill
3 tablespoons (45 mL) olive oil, divided
4 salmon fillets (about 11.2 lbs/750 g)

In a shallow dish, combine biscuit mix, crackers, capers and dill. Rub 1-1/2 tablespoons (22 mL) of the oil over both sides of fish. Dredge fish in dry mixture. Discard any extra dry mixture.

In a large skillet, heat remaining oil over medium heat. Cook fish, skin side down, in batches as necessary to prevent crowding, turning halfway, until surface of fish springs back when lightly pressed, 6 to 8 minutes.

Tip
To chop the capers, place in a plastic bag and crush with a meat pounder.

Variation
You can use a white fish instead of the salmon.

 

Buy the Book!

 

from:
125 Best Biscuit Mix Recipes
by George Geary
Robert Rose, Inc.
$18.95/trade paperback
ISBN: 0-7788-0087-3
Recipe reprinted by permission.

 

125 Best Biscuit Mix Recipes

Recipes

 


Cookbook Profile Archive

 

This page created June 2004


FoodWine
The FoodWine
Main Page

 

Halloween

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHandmade Cat Toys