Herb-Encrusted Salmon on Lemon Caper Cream Sauce

Prep Time: 20 Minutes
Yields: 4 Servings

Salmon was an important staple in the diet of many early Native American tribes.  It is an easy to prepare, flavorful fish.


4 (4-6 ounce) salmon fillets
2 tbsps chopped tarragon
2 tbsps chopped thyme
2 tbsps chopped basil
1/2 cup olive oil
salt and cracked black pepper to taste
granulated garlic to taste
1 and 1/2 cups flour
Lemon Caper Cream Sauce (see recipe)


Preheat oven to 275 degrees F. In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. In a small bowl, combine herbs. Season fillets with salt, black pepper and granulated garlic then coat evenly with herb mixture. Coat with flour and shake off excess. Saute 2 fillets at a time, 3-5 minutes on each side or until golden brown and crispy. Place cooked fish on a large cookie sheet in oven to keep warm while preparing the Lemon Caper Cream Sauce (see recipe).