Friday, January 27, 2012

Chef Chuck's Salmon and Capers


Salmonata e Capers

 I chose Salmon for Friday night dinner with these caper fruits, black riviera olives and sweet plump cherry tomatoes.  The combination gave the sauce a perfect balance to compliment the salmon. 

Salmon and Capers

2 Salmon Steaks
2 tablespoons olive oil
1 shallot, sliced thin
1 cup cherry tomatoes
1/2 cup tomato sauce
2 tablespoons capers
12 small black olives
1 teaspoon dry oregano
salt and pepper

Wash and pat dry salmon steaks, salt and pepper.  In a large frying pan heat olive oil and saute shallots till translucent.  Add in tomatoes and sauce, oregano, salt and pepper.  Then add capers and olives, stir gently and simmer with lid on for 5 minutes.  Place in salmon skin side down cover and simmer for about 12 minutes, depending on the thickness.  
Ricette by Chef Chuck's Cucina

4 comments:

  1. I am very pleased to see a recipe with capers. In Cyprus we use them a lot in salads, but for some reason we never cook them. I will give this recipe a try soon. I am sure I will be very pleased with the result! Thanks for sharing.

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  2. Hello!
    Thank you for stopping by !
    I love those capers, I believe you will enjoy this meal...
    All the best, Chuck

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  3. Such a pretty dish, and it sounds so good! So do your other recipes. I am a new follower of your blog. Patsy

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  4. Glad you like! Thank you for the comment...

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