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
"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
MsgID: 3153766
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-13 to 02-26-11 Daily Recipe Swap - As...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 02-13 to 02-26-11 Daily Recipe Swap - As...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (38)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Seafood Wellington (2), Salmon Wellington with Dill Hollandaise Sauce - Several Recipes for Rachel
- Shrimp Casserole (with rice and feta)
- Fish Almondine (Wesson Oil, 1958)
- Pine Bark Stew
- Whole Smoke-Grilled Mountain Trout
- Tangy Grilled Fish with Mustard Horseradish Sauce
- Smothered Shrimp (Parade magazine, 1960's)
- Mustard-Glazed Salmon (using Dijon mustard and lemon juice)
- Old Bay Crab Cakes
- Taboo Restaurant Lemon Grass Shrimp Skewers
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!