Atlantic salmon is popular in Croatia and is often found on restaurant menus that feature Continental cuisine. This dish reflects the Continental influence and incorporates some of Croatia’s best flavors. Serves 4
On a sheet of waxed paper, combine the flour, salt and pepper. Lightly dredge the salmon fillets in the flour and set aside.
In a 12-inch fry pan over medium high heat, stir together the olive oil and one tablespoon of butter. Add the salmon fillets and sauté, turning once, until they are just cooked, about 3–4 minutes per side. The fillets should be firm to the touch and flake easily with a fork.
Remove the salmon from the pan and place on a warm plate. Tent with foil to keep warm. Reduce the heat to medium and add the remaining tablespoon of butter, lemon peel, port and rosemary to the pan. Whisk ingredients together to combine. Bring to a boil and add the balsamic vinegar. Continue to whisk until all the ingredients are well combined.
Remove the sprig of rosemary and pour the sauce over the fillets. Garnish with additional sprigs of rosemary and serve.
4 (6-ounce) salmon fillets, preferably line-caught Pacific salmon
3 tablespoons flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter, divided
2 teaspoons lemon peel, grated
½ cup port
1 sprig rosemary
1 tablespoon balsamic vinegar
The kitchen rasp is one of my favorite kitchen gadgets. Originally a carpenter’s tool, it has been refined for use in the kitchen. It is so easy to hold and to use … yielding lemon zest in a flash. It’s also great for grating Parmesan cheese, nutmeg and fresh ginger.