• Salmon with Lemon Caper Cream Sauce

    Salmon is a pretty hearty fish with a nice bold flavor, and as such, it can stand up to some pretty great sauces. This is really luscious sauce with a bright, citrus flavor that enhances the natural flavors of a good quality, wild-caught Alaskan salmon filet. It’s a really simple recipe that will impress your family and friends as well.

    2014-06-09 14.03.09-2

    Salmon with Lemon Caper Cream Sauce

    4 (8 oz.) salmon filets
    1 cup heavy cream
    2 tablespoons capers, drained
    1/4 cup dry white wine
    3 tablespoons butter, divided
    1 tablespoon olive oil
    3 tablespoons shallot or red onion, minced
    1 clove garlic, minced
    2 teaspoons fresh dill, chopped
    1 tablespoon flour
    Juice from 1 lemon
    salt and pepper to taste

    Heat a large heavy-bottom skillet over medium-high heat. Add the olive oil, and 1 tablespoon of butter. Swirl the butter in the pan until melted. Add the salmon filets, and cook 2 minutes each side, or to desired doneness. Remove the salmon from the pan and set aside.

    Without cleaning the pan, add the remaining butter and swirl until melted. Add the shallot and cook for 2-3 minutes, or until translucent. Add the garlic and cook for 1 minute more, stirring constantly. Whisk in the flour and cook for two more minutes. Whisk in the white wine. The sauce will thicken almost immediately. reduce the heat to medium and add the remaining ingredients, whisking to combine.

    Plate the salmon, top with a few spoonfuls of the sauce. Serve with asparagus and wild rice, or whatever you decide you want to eat with this awesome salmon that you just made.


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