recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely chopped onion
1 clove garlic, minced
1 heaping tablespoon drained capers
1/8 teaspon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons beef broth
salmon, pat dry, and roll in flour.
a large ovenproof frying pan or sauté
pan, heat 1/4 cup butter until it melts. Briefly
sauté the salmon, browning both sides.
covered, 10 to 15 minutes until internal temperature
registers 140°F or until salmon is slightly
opaque in thickest part (cut to test).
from oven. Reserve liquid in the pan and transfer
salmon onto a warm serving platter.
During this time the meat continues to cook
(meat temperature will rise 5 to 10 degrees
after it is removed from the oven) and the juices
the same pan over medium heat, stir together
onion, garlic, capers, and Italian seasonings
into the reserved liquid; simmer for 5 minutes.
Add white wine, lemon juice, and beef broth;
stir until well blended. turn off heat, whisk
in 3 tablespoons butter until blended. Remove
from heat, pour sauce over salmon, and serve
cooking times for salmon:
to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minute
Linda Stradley - What's Cooking America