GRAND RAPIDS, Mich. — Feeling fishy for spring? Check out this recipe from The Urban Platter's Sous Chef Tommy Fitzgerald. He whips up a tasty caper slaw and some seared salmon for My West Michigan.
Caper Slaw Recipe
Ingredients:
2 lemons, juiced
3 tbsp capers
¼ C mayonnaise
2 tbsp sugar
1 head green cabbage, chopped
1 carrot, shredded
Directions:
Combine ingredients, serve with salmon
Seared Salmon
Ingredients:
Fillet of salmon
1 orange, zested and juiced
Fresh dill, chopped
Salt & pepper to taste
1 tbsp olive oil
Directions:
Sauté or grill salmon to desired temperature
Recipe courtesy of Sous Chef Tommy Fitzgerald.
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