Salmon with Lemon Caper Sauce |
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Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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. Ingredients:
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 |
salt |
cayenne pepper |
Directions:
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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