Sunday, May 17, 2009

"RECIPE" WILD SALMON AND EGG WITH A CAPER BUTTER SAUCE ON ITALIAN CROUTON AND PARSLEY POTATO WEDGE


Filling, Flavorful and Delicous! Wild Salmon and Egg with a Caper Butter Sauce on Italian Crouton and Parsely Potato Wedge!

Ingredients:
8 thinnly cut Wild Salmon Steaks
Old Bay Seasoning
Olive Oil
4 Large Eggs
1 large Idaho Baking Potato
Dried Parsley
Kosher Salt
Crushed Garlic
1 small jar Capers
4 tablespoons Sweet Butter
1 teaspoon Lemon Juice



Step 1 Directions:
Preheat oven to 350 degrees. Take one large Idaho Baking Potato and poke 3 holes into each side. Microwave the Potato on high for 3 minutes, then turn over and microwave for an additional 2 minutes. While that's cooking, drizzle Olive Oil onto the bottom of your glass baking pan and sprinkle the oil with Old Bay Seasoning. Lay 8 thinnly cut Salmon on the oil and drizzle the top with more Olive Oil and sprinkle with Old Bay Seasoning.



Step 2 Directions:
Remove Potato from the microwave and cut into 4 wedges. Lay on a plate and drizzle with Olive Oil, a bit of Kosher Salt and dried Parsley. Place Potato wedges in between each Salmon fillet. Place into the oven. Allow the Salmon and Potato to bake for about 15 minutes.
While that's cooking, fire up your stove to meduim heat. Add a drizzle of Olive Oil to the pan and crack 4 Eggs into the pan. Then, take your Italian Bread Slices and smear on the crushed Garlic. Toast in a toaster oven until golden brown. Flip your eggs over. Take Butter, Capers and Lemon Juice out of the fridge and add into a microwave safe container. Heat for 1 1/2 to 2 minutes on high in your microwave.
Turn off the oven and stove and remove the Salmon from the oven. Stack the Salmon and Egg ontop of the toasted Italian Bread slice, place the Potato wedge on the side and drizzle with the Caper Butter Sauce! Yummy Good!
(Serves 4)
**Stay tuned to see what to do with the leftovers!

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