Caper Crusted Salmon

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.