Salmon With Lemon Caper Sauce
Total Time: 3 hrs
Preparation Time: 2 hrs 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaf
- 2 large shallots, peeled (1 1/2 ounces total)
- 3 tablespoons olive oil
- 3 tablespoons vegetable oil
- 4 salmon fillets
- 2 1/2 tablespoons fresh lemon juice
- 1/4 cup dry wine
- 1/4 cup fish stock (or 2 t each water and clam juice)
- 1/4 cup half & half light cream (or whipping cream)
- 1 anchovy fillet (or 1/2 tsp anchovy paste)
- 1 teaspoon dijon mustard
- 4 tablespoons unsalted butter, softened
- 1 1/2 tablespoons capers, drained,divided
- salt
- cayenne pepper
Recipe
- 1 fish: mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
- 2 sauce: simmer lemon juice, wine and stock until reduced to 2 t, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
- 3 puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
- 4 whisk the butter in, over low heat, 1 t at a time, letting each piece melt before adding the next; set aside and add 1 t capers, salt and cayenne.
- 5 keep warm.
- 6 finish: gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
- 7 plate and spoon 2 t sauce over each fillet and garnish with remaining capers.
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