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Chilean   -   Salmon A La Mantequilla Negra (Salmon With Hazelnut Butter)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 1 Stick Butter
  • 4 Large Salmon Steak
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Capers
  • 1 Lemon Lemon Juice
Directions Saute salmon in 1 tablespoon of butter for 5 minutes per side. Remove from pan. Add remaining butter, and simmer until butter turns a hazelnut color, remove from heat, add capers, pour over salmon, sprinkle with lemon juice and serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 3, Speed: 3, Overall: 3 Rate this recipe

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