According to Wikopedia, Kokanee a word from the Okanagan language referring to land-locked lake populations of sockeye salmon. Of course, any time of salmon can be used for this recipe. It is also the name of a good beer.
Herbed Kokanee with Roasted Garlic and Lemon Butter
- 2 pounds Kokanee salmon fillets skin on or off
- 1 cup flour
- 1 Tbl salt
- 2 Tbl Italian seasoning
- 2 Tbl olive oil
- 2 Tbl butter
Roasted Garlic and Lemon Butter
- 1/2 lb butter softened at room temperature
- 1 cup fresh basil leaves chopped
- 2 Tbl lemon zest the outside yellow skin, minced
- 8 cloves whole garlic cloves roasted and chopped
- pinch each salt and white pepper
- Combine flour, salt and Italian seasoning. Lightly coat fish with flour mixture. Heat oil and butter in a skillet and sauté fish, skin side up until golden brown, about 4 – 5 minutes. Flip over and cook 2 minutes more. Slice off 1/4 inch thick pieces of the chilled butter and place over hot fish.
Roasted Garlic and Lemon Butter Instructions
- Blend together in a medium bowl. Lay a 1 foot square piece of waxed paper or plastic wrap on a flat surface. Spread butter onto the center, about 2 inches wide by 6 inches long. Roll the butter up with the paper or plastic wrap so that it is shaped into a loaf, either square or round, about 6 inches long. Place in the refrigerator or freezer until firm.