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| Zesty Pacific Salmon Steaks |
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Recipe and image courtesy of BC Salmon Marketing Council.
The zip of cayenne and the zest of lemon juice make simple pan-fried salmon
spectacularly good. Fresh salmon is in season July to September. Today’s
frozen salmon is also excellent.
Makes 4 servings
4
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wild salmon steaks, about 1” (2.5 cm) thick |
| 2 | cloves garlic, crushed |
| 2 Tbsp. |
olive oil |
| 1/3 cup |
chopped fresh parsley or dill |
| 1 tsp. |
capers |
| 1 tsp. |
lemon zest |
| ¼ cup |
lemon juice |
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pinch cayenne for each steak |
- Sprinkle salmon steaks with cayenne.
- Sauté 1 clove of garlic in oil at medium heat until golden and
remove from oil.
- Increase heat to medium-high and sauté salmon 4 minutes each side.
- Add remaining clove garlic, parsley, capers, lemon zest and lemon juice.
Cook 1 to 2 minutes longer. Serve drizzled with pan juices.
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and Coriander Couscous
