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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
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SALMON WITH LEMON BUTTER-CAPER SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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