Salmon With Lemon- Butter -Caper Sauce
photo by avanbeek
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 3 lbs skinless salmon fillets
- salt and pepper
- 2 medium shallots, chopped
- 1⁄4 cup white wine vinegar
- 1⁄4 cup white wine
- 1⁄2 cup butter, cut into cubes
- 2 tablespoons chopped parsley
- 2 tablespoons drained capers
- 1 tablespoon lemon zest
directions
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Reviews
-
I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with granulated garlic and powdered rosemary and basil and sprinkled with smoked kosher salt instead of table salt, I forgot the pepper, didn't miss it. I think the butter (I used no-salt butter) could be reduced by nearly half, there was a lot left in the bottom of the dish. Serving size was generous, we only ate half, but I served a hearty pasta side dish, asparagus and a spinach fruit salad with it. 20 minutes in my convection oven at 400 degrees was perfect, it was flaky and moist. Delicious! A definate do-again!
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Tweaks
-
I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with granulated garlic and powdered rosemary and basil and sprinkled with smoked kosher salt instead of table salt, I forgot the pepper, didn't miss it. I think the butter (I used no-salt butter) could be reduced by nearly half, there was a lot left in the bottom of the dish. Serving size was generous, we only ate half, but I served a hearty pasta side dish, asparagus and a spinach fruit salad with it. 20 minutes in my convection oven at 400 degrees was perfect, it was flaky and moist. Delicious! A definate do-again!
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.