Ingredients
-
-
1/4
-
1/4
-
2
-
3
-
3
-
4
-
-
2 1/2
-
1/4
-
1/4
-
1/4
-
1
-
1
-
4
Directions
Salmon with Lemon Caper Sauce, Grilled or broiled, this rich dish usually gets served at our house when company comes I make a double batch of sauce and use it the next day on poached eggs over English muffins Mmmmm , This recipe is delicious! I’ve made it a couple times & it’s a keeper! Thank you!, Delicious and so easy to make! I’ve gotten so many compliments! I usually add more lemon and capers
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Puree the Reduction, Anchovy and Mustard in a Blender or Mini-Processor and Pour Back Into Saucepan. |
|
4
Done
|
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. |
|
5
Done
|
Keep Warm. |
|
6
Done
|
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. |
|
7
Done
|
Plate and Spoon 2 T Sauce Over Each Fillet and Garnish With Remaining Capers. |
