Salmon Grenobloise

Author: 
Jacques Pépin
  • 1 1/2 Tablespoon  canola oil
  • slices white bread, cut into 1/2-inch croutons (1 cup)
  • salmon fillet steaks with skin on (6 to 7 ounces each)
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  freshly ground black pepper
  • 4 Tablespoons  1/4-inch pieces of lemon flesh
  • 2 Tablespoons  drained capers
  • 2 Teaspoons  minced fresh chives
  • 2 Tablespoons  unsalted butter
  • 1 Tablespoon  red wine vinegar
  • 1 1/2 tablespoons canola oil
  • 2 slices white bread, cut into 1/2-inch croutons (1 cup)
  • 4 salmon fillet steaks with skin on (6 to 7 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons 1/4-inch pieces of lemon flesh
  • 2 tablespoon drained capers
  • 2 teaspoons minced fresh chives
  • 2 tablespoons unsalted butter
  • 1 tablespoon red wine vinegar
Plus: More Seafood Recipes and Tips</a>

Directions RichSnippets

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Recipe Details

Serves: 
4

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