Pan-seared salmon with white wine and caper sauce
The sauce for this salmon dish is basically a modified beurre blanc, made in the pan after frying the salmon. Its slight tanginess pairs beautifully with the richness of the fish.
Pan-seared salmon with white wine and caper sauce
The sauce for this salmon dish is basically a modified beurre blanc, made in the pan after frying the salmon. Its slight tanginess pairs beautifully with the richness of the fish.
Cooking Instructions
- 1
Add 2 tbsp butter to a medium pan on medium-high heat. Season the salmon fillets with salt and pepper and sear them skin-side down in the pan for 3 to 4 minutes per side. Remove the fillets to a plate, skin-side up.
- 2
Add the shallot and capers to the pan. Let them sweat in the brown butter for 1 minute, then pour in the wine and wine vinegar. Bring to a simmer and let reduce until only 1 or 2 tbsp liquid remains.
- 3
Turn the heat down to low. Whisking constantly, add the remaining butter to the pan a little at a time. Let each piece melt and emulsify before adding the next. When you've added all the butter, stir in the cream. Let cook for 1 minute, then check and adjust the seasoning.
- 4
Carefully peel the skin off the salmon. Serve it with the reverse (i.e. seared) side up, with the sauce spooned generously on top.
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