"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pan-roasted Salmon with Arugula, Parsley and Capers Recipe

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This recipe for Pan-roasted Salmon with Arugula, Parsley and Capers, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Hommel
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 6-ounce salmon fillets
1 1/2 t salt
3/4 tsp black pepper
2 T olive oil
1/4 lb arugula
1 bunch Italian parsley
3 T capers, drained and rinsed
1/4 c olive oil
2 cloves garlic

Directions:
Directions:
1. Season the salmon with the salt and pepper. Heat the 2 T of olive oil in a non-stick pan over high heat. When hot, add the salmon and cook for two minutes. Turn over and place in a 375F oven for two to three minutes more or until cooked.
2. Meanwhile, prepare the sauce: Place the arugula, parsley, capers and garlic in a blender. Add the fish stock or clam juice and puree. While the blender is running, slowly add the 1/2 cup olive oil. If needed, add a little salt and pepper to the sauce.
3. When the fish is cooked, remove from the oven and arrange on warm plates. Spoon the sauce over the top of the fillets and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
(By Phoebe) Our friend Pietro, with the clearest blue eyes you have ever seen, used to sell us salmon at the Palo Alto Farmers Market every Saturday. He used to be a physics professor, now he is a salmon fisherman. He would tell us the story of landing each fish, "This one is a good one," he would say proudly, "fought mightily and was big as a suitcase," his blue eyes dancing with the memory.

 

 

 

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