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Salm nach Basler Art
Swiss Salmon, Basel-Style
4 salmon filets
1/2 TBS lemon juice
Salt & black pepper to taste
4 TBS flour
1/2 medium onion, cut into thin rings
1/2 cube butter
3 TBS olive oil
Place salmon filets in a dish; season with the salt and black pepper. Pour lemon juice on top. Allow salmon to marinate for about one hour. Place flour in a bowl; dredge onion rings in the flour and shake off excess. Dredge salmon filets in the remaining flour. Heat butter and olive oil in a skillet; brown salmon for about five to six minutes on each side. Remove and arrange on a serving platter. Brown the onion rings in the same skillet; serve onion rings on top of the salmon.
Note: Salm nach Basler Art is named after Basel, the third largest city in Switzerland; not to be confused with "basil."
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: Swiss Chuchicha
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