Salmon grenobloise - pepin with lf variation

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Canola oil
2 Bread slices; cut into half-inch croutons, (1-cup)
26 ounces Salmon fillets with skin on; or one 6- to 7-oz per serving
½ teaspoon Salt
¼ teaspoon Black pepper
1 Lemon; peeled, membranes removed, 1/4-inch dice or one-tbs diced per serving
2 tablespoons Drained capers
2 teaspoons Minced fresh chives
2 tablespoons Unsalted butter
1 tablespoon Red wine vinegar
Artichoke heart salad
Orzo with arugula
Cherry compote

Directions

SIDE DISHES

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 omega-3 fatty acids.

(-estimated by publisher)

VARIATION: Substitute spray oil to pan-toast the croutons. Reduce salmon to 4-ounces portions. Reduce butter by one-third. (190 cals, 6.5g fat, 30%) - untested ideas from Pat 11/30/98 kitpath@...

Recipe by: Jacques Pepin's Kitchen: Encore with Claudine 1998 Posted to EAT-LF Digest by kitpath@... on Nov 30, 1998, converted by MM_Buster v2.0l.

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