Pan-seared salmon with white wine and caper sauce

Name: Pan-seared salmon with white wine and caper sauce
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 60 g plus 2 tbsp unsalted butter; 2-250 g salmon fillets, deboned and skin-on; 1 shallot, minced; 1 tbsp capers, drained; 1/4 cup dry white wine; 1 tbsp white wine vinegar; 1/4 cup heavy cream; 2 tbsp fresh tarragon, chopped

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Vancouver BC

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.

Saved

Ingredients

20 minutes

2 servings

60 gplus 2 tbsp unsalted butter
2-250 gsalmon fillets, deboned and skin-on
1shallot, minced
1 tbspcapers, drained
1/4 cupdry white wine
1 tbspwhite wine vinegar
1/4 cupheavy cream
2 tbspfresh tarragon, chopped

Saved

Steps

20 minutes

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.