Recipe: Caper Crusted Salmon (using biscuit mix and cracker crumbs)

CAPER CRUSTED SALMON

"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 biscuit mix
2/3 cup crushed crackers, such as saltines
1 teaspoon chopped drained capers*
1 teaspoon chopped fresh dill
3 tablespoons olive oil, divided use
4 salmon fillets (or white fish fillets)

In a shallow dish, combine biscuit mix, crackers, capers and dill. Rub 1 1/2 tablespoons 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.

*To chop the capers, place in a plastic bag and crush with a meat pounder.

Makes 8 servings
Source: 125 Best Biscuit Mix Recipes by George Geary