Shelly's Recipe

SALMON WITH LEMON BUTTER-CAPER SAUCE

Category: Fish and Seafood

1 tbsp olive oil
3 pounds skinless salmon fillet
Salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup (1 stick) unsalted butter, cut into cubes
2 tbsp chopped parsley
2 tbsp drained capers
1 tbsp lemon zest

Heat oven to 400. Line a baking sheet with foil; brush with the olive oil. Season both sides of the salmon fillets with salt and pepper. Bake until salmon flakes easily, about 20 to 25 minutes.

Meanwhile, in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains. Add the butter and 2 tbsp water, whisking constantly over high heat until the butter is melted and incorporated. Stir in the parsley, capers and lemon zest. Serve over the salmon.