Home › The Waldorf Kitchen › Salmon Cutlets with Caper Sauce

Salmon Cutlets with Caper Sauce

Put some slices of salmon in oil with a little chopped parsley and chives and let them steep for one or two hours. Dip some pieces of paper in the oil that the salmon has marinaded in and wrap a piece around each slice. Place them on a well-greased gridiron and broil over a clear slow fire for from forty-five to fifty minutes, according to the thickness of the slices, turning them occasionally. Remove the paper from the cutlets, place them on a folded napkin or an ornamental dish-paper on a hot dish and serve with a sauceboatful of white caper sauce.