Recipe by sugarpea
Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm.
Top Review by lin1
This is worth 100 stars!!I do not like salmon very much,but dh does so took out of freezer and found your recipe!We enjoyed so much so thank you again,it was awesome i will be making again&again.
- 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 white 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
- cayenne pepper
Directions See How It's Made
- 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.
- 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.
- Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
- 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.
- Keep warm.
- 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.
- Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.