Chef Andy’s Van Camp House Salmon

This popular dish created by Chef Andy Fabian is a menu favorite at the Van Camp House in Port Sanilac and is a feast for the eyes as well as the palate. It can be served over rice, mashed potatoes or couscous with your choice of fresh vegetables on the side.



Skin the salmon and butterfly the filet. Roll the filet skinned side in and secure with a skewer to form what looks like a cinnamon roll.

Pan fry to your liking and keep warm of finish in the oven.

To make the sauce for the salmon, add tomatoes, artichokes and a tablespoon of butter to the pan the salmon was fried in.

Lightly brown and de-glaze with wine and fresh lemon squeeze.

Add capers, reduce heat and finish with cold butter to emulsify the sauce.