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Pan Fried Salmon "Andaluz"

Pan Fried Salmon Cutlet with Orange, Lemon, Olive and Caper Sauce

Healthy, Easy Mediterranean Pan Fried Salmon

This great recipe qualifies for our healthy living seal of approval. Fresh - skinless Salmon (use Wild if you can) vegetables
and health giving Spices.

This really sophisticated Pan Fried Salmon recipe is simple to prepare and easy to present, yet it looks stunning and tastes fantastic.
It combines Mediterranean flavors with healthy and nutritious Salmon, and the combination really works.
With the advent of fish farming Salmon has become a part of daily life, rather than the infrequent luxury it used to be, and in various forms it has found its way into the Mediterranean Diet. Grilled, fried, poached, baked and even marinated in Lime and Coriander, it continues to show its versatility.

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Ingredients For Four People

4 Skinless - boneless Salmon cutlets - about 6ozs. each.
1 Large orange - juice and zest.
1 Large lemon - juice and zest.
1/2 A cup (4 fl. ozs.) fish or chicken stock.
1 Clove of garlic - skin on - bashed.
12 Black olives pitted and halved.
2 Heaped teaspoons of capers.
Plain flour to dust.
Corn starch to thicken the sauce (cornflour).
2 Tbs. olive oil to fry.
Salt and freshly ground black pepper to taste.

Mediterranean Pan Fried Salmon

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Method

O.K. first make the sauce - Really Easy.
Put the lemon & orange juice and the zest into a pan with the stock and bring to the boil.
Simmer gently for ten minutes and adjust for seasoning.
Thicken to the desired consistency with a little slaked corn starch (cornflour).
Add the olives and capers and remove from the heat.
Season the plain flour with plenty of salt and black pepper.
Turn the salmon cutlets over in the seasoned flour until well covered.
Now fry the salmon in the olive oil in a non stick fry pan for about ten minutes - until all surfaces are browned.
Pop the cutlets into a low oven to keep warm.
Then reheat the sauce and serve with saffron paella rice and steamed brocoli, for a super healthy supper.