FRESH SALMON WITH GAETA BLACK OLIVES

SERVES 4

1 LB. SALMON FILLETS - SKINNED & BONED (4 PIECES)
SALT & PEPPER TO TASTE
FLOUR
½ OZ. CAPERS
3 OZ. OLIVE OIL
3 OZ. VEGETABLE OR FISH BROTH
3 0Z. GAETA BLACK OLIVES - SLICED
½ OZ. PARSLEY
6 OZ. WHITE WINE
1 ½ OZ. LEMON JUICE
BUTTER

LIGHTLY FLOUR THE SALMON.  YOU DON’T WANT IT BREADED.  BROWN THE SALMON IN OLIVE OIL OVER MEDIUM HEAT.  DISCARD THE OIL & FATS.  ADD THE WINE AND CAPERS.  COVER AND SIMMER APPROX. 2 MINUTES.   ADD BROTH AND SIMMER UNTIL LIQUID IS REDUCED AND FISH COOKED THROUGH.  KEEP FISH FROM STICKING.  ADD THE OLIVES, SALT & PEPPER TO TASTE, A TOUCH OF BUTTER AND A HINT OF LEMON JUICE. 

PLACE ON WARMED PLATE, DRIZZLE WITH PAN SAUCES AND GARNISH WITH PARSLEY.

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THE "GAETA" OLIVES MAKE ALL THE DIFFERENCE IN THIS DISH.  IF YOU SUBSTITUTE
A DIFFERENT VARIETY OF OLIVE YOU WILL MISS OUT ON A WONDERFUL COMBINATION OF FLAVORS