I am stealing this for the next time I do a crispy-skin salmon.
Thanks very much for posting it!!
Cheers,
V
Quote:
Originally Posted by OzEclipse
Topping:
Chopped parsley, basil, garlic, spanish onion, lemon zest, oregano, thyme, and capers. Lower grill pan heat to low or if hotplate won't cool, remove from heat. Pour a little olive oil & mix with the salmon oil in the pan. Add onions, thyme and oregano and heat through until the onion softens and goes a little translucent then add the herbs, zest, capers and warm. Don't burn the herbs and garlic.
|