Salmon With Lemon Caper Sauce - cooking recipe

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
Preparation
    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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