My F&W
quick save (...)

Salmon Grenobloise

  • SERVINGS: 4
  • FAST
  1. 1 1/2 tablespoons canola oil
  2. 2 slices white bread, cut into 1/2-inch croutons (1 cup)
  3. 4 salmon fillet steaks with skin on (6 to 7 ounces each)
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 4 tablespoons 1/4-inch pieces of lemon flesh
  7. 2 tablespoon drained capers
  8. 2 teaspoons minced fresh chives
  9. 2 tablespoons unsalted butter
  10. 1 tablespoon red wine vinegar
  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 in the oil, 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 the salt and pepper, and place them skin side down in the hot skillet you used to sauté the croutons. (No additional fat is required.) Cook the fish, uncovered, for 3 minutes over medium to high heat, then cover and cook it for 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. (Jacques Pépin had 2 tablespoons of melted fat from the fish in his skillet.) Add the 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.