Salmon with Lemon Caper Sauce
"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."
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Fish
- 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
-
Sauce
- 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
- salt
- cayenne pepper
directions
- 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.
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Reviews
-
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. -
This recipe is delicious! I've made it a couple times & it's a keeper! Thank you! -
Delicious and so easy to make! I've gotten so many compliments! I usually add more lemon and capers.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
