Here’s a fun idea for a comic strip… combine it with a recipe! I just recently subscribed to “Cheap Thrills Cuisine”, provided (free!!) to my email each day by ArcaMax. This service is pretty cool, since I don’t get any newspaper besides our hometown paper. And when I do get newspapers, the only thing I really read is the comics, anyway. So rather than spending money on papers that I’ll never read, I cut straight to the chase, and have the comics delivered to me. I also get Baby Blues and Zits. But I digress…
Earlier this month, this recipe appeared, and I tried it tonight, ’cause it incorporates two of my favorite things: Salmon and capers… It was delicious! And met with the approval of both Steve AND Josh, who asked for seconds! (boy loves capers as much as I do)
Now, the comic is a little hard to read, so I’ll lay out the recipe for you:
Salmon Grenobloise (a low-carb recipe)
6 oz. Salmon Filet (center cut)
1 Tbs. Lemon Juice
1 Tbs. Olive Oil
1 Tbs butter
1Tbs minced shallots
1/2 tsp minced garlic
1 tbsp lemon juice
1 tbsp chopped fresh parsley (optional)
Lemon Wedge (optional)
Sprinkle the Salmon Fillet with 1 tbs lemon juice, set aside and allow to rest for 10 minutes.
Preheat oven to 375, get out a baking sheet.
In a nonstick skillet on medium heat, saute salmon skin side up in olive oil until lightly browned. Place on baking sheet, and bake for 10-12 min.
In same skillet, add butter, shallots, garlic, capers and lemon juice. Cook until butter browns. Remove from heat and add chopped parsley.
Remove fish from oven, plate it, and pour sauce over the top. Garnish with lemon wedge.
*Notes: I used green onions in place of the shallots, as neither grocery store had them. And I much prefer to use my grill-pan for salmon, as it allows the skin to get nice and crispy, which then peels off nicely. I tried this recipe with the baking sheet, and it made the skin soft and slimy. Next time, I’ll be using the grill-pan (preheated in the oven to hot-hot-hot, so it sears as you put the fish on)
Yum. I can’t wait to try this. We’ve been eating a lot of salmon lately.