In our family, we love fresh salmon whether it’s broiled, baked, or sautéed. To us, It’s one of life’s great culinary pleasures. Today’s recipe is one of the easiest ways to prepare this great seafood It’s simply breaded salmon steak. Now, salmon is often cooked as is in a butter-wine sauce but, in our crowd, we like the crunchy edge the breadcrumbs bring.

Let me add that this recipe can be prepared two ways: broiled or sautéed on the stovetop. Since it’s summer and it was a fairly hot day when we prepared the dish, we decided to cook it on the stove. Also, for the teetotalers among us, you will note that the recipe contains rum in the breadcrumb mixture, and we add wine while cooking on the stove. Do not be troubled. You will not be affected by the alcohol. You will not get a buzz. The alcohol content dissipates in the cooking.  All that remains is the flavor. So, don’t worry about Uncle Harry getting tipsy and pinching everyone’s bottom.

Final note: this recipe is from my first cookbook, Puerto Rican Cuisine in America, which is in its third printing. Enjoy the meal.

SALMÓN EMPANADO
(Breaded Salmin Steak)

Ingredients:

4 salmon steaks, about ½-inch thick
6 tablespoons olive oil, divided
3 tablespoons butter
Salt and ground black pepper to taste
1 clove garlic, peeled and minced
2 tablespoons Puerto Rican rum (white or gold)
½ cup fresh breadcrumbs
¼ cup dry white wine

Instructions:

  1. Rinse salmon steaks and pat dry with paper towels.
  2. Brush both sides of steaks with 3 tablespoons olive oil.
  3. In a small bowl, combine butter, salt, pepper, garlic, rum and breadcrumbs.
  4. Coat both sides of salmon with breadcrumb mixture.
  5. Heat 3 tablespoons olive oil in a large skillet or frypan.
  6. Add salmon and cook 3 minutes on medium-high heat. Then carefully turn over and cook 3 minutes on other side.
  7. Add wine, lower heat to medium, cover and cook 5 minutes more.
    Yield: 4 servings.