Salmon with Lemon-Butter-Caper Sauce
February 10, 2019
This Salmon with Lemon-Butter-Caper Sauce is elegant and surprisingly simple to prepare. It's a classic French beurre blanc sauce, which basically are shallots simmering in a mixture of white wine and vinegar until the pot is nearly dry. Then cold cubes of butter are then added to enrich the sauce at the end.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Directions
1Heat oven to 400° F.
2Line a baking sheet with foil; brush with olive oil.
3Season both sides of the salmon filets with salt and pepper.
4Bake until salmon flakes easily, about 20 - 25 minutes.
5Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
6Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
7Stir in the parsley, capers and lemon zest.
8Serve over the salmon.
3 Reviews
Leslie Blythe
February 11, 2019
Thank you! I really enjoyed finally meeting you!
Kath
February 11, 2019
This preparation was outstanding. Leslie does magic with salmon, butter, white wine and capers. Thank you Leslie…..you are dear AND it was deliciously and beautifully displayed.
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Jeanne
February 11, 2019
Ditto! There were about 16 people at this special party who thought that this was the best salmon ever.