I love cooking

I made the most basic salmon for dinner - finely diced onion, celery and capers sauteed in olive oil, salmon dredged in flour, pan-fried then coated in the sauce with white wine vinegar to reduce. Ten minutes. But I just walked back in the kitchen and the cooking smell of those nice fresh vegetables lingers. So relaxing. Home!

This entry was written by geoffrey and posted on November 13, 2007 at 10:13 pm and filed under food. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

4 Comments

  1. deb
    Posted November 14, 2007 at 9:51 am | Permalink

    So kind of a variation on the chicken piccata?

  2. geoffrey
    Posted November 14, 2007 at 10:43 am | Permalink

    Sort of, except the sauce is much lighter.

  3. kris
    Posted November 15, 2007 at 8:50 pm | Permalink

    So many capers…
    Pending your lactose intolerance, butter is HIGHLY recommended, especially when deglazing. Try leeks instead of onions, fennel’s good too with strong fish.

  4. geoffrey
    Posted November 17, 2007 at 1:50 pm | Permalink

    Kris,
    I never seem to have leeks in the house - I’ll try it your way next time. Tonight: fresh cod off the boat from Alaska.

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