4 Salmon steaks - (1/2” thick 4 - 5 oz ea), skin on
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp Olive oil
2 large Shallots, peeled, chopped fine (about 1/4 cup)
3 tbsp Tiny nonpareil capers, coarsely chopped
1/4 cup Pitted, chopped Nicoise or Kalamata olives
Juice of 1 lime -, (abt 2 tbsps)
1/4 cup Dry white wine
1 Recipe Roasted Tomato Couscous, see * Note
4 tsp Chili Vinaigrette, see * Note
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* Note: See the “Roasted Tomato Couscous” and “Chili Vinaigrette” recipes which are included in this collection.
Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and cook another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous With Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving. This recipe yields 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco >From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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