Recipe: Salmon with Lemon-Butter Caper Sauce

Summer months are perfect for a light meal, and salmon is by far my favorite dish...BUT it has to be cooked correctly (it's NOT good when dried out).  If you like salmon, you're going to love this month's recipe!  If not...the sauce tastes great on chicken too! 

 

Salmon with Lemon-Butter Caper Sauce

 

 

 

Ingredients:

1 Tbs Olive Oil

3 Lbs skinless salmon fillets

2 med. shallots, chopped

1/4 c. white wine vinegar

1/4 c. white wine

1/2 c. butter, cubed

2 Tbs parsley, chopped

2 Tbs capers, drained

1 Tbs Lemon zest

salt & pepper

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.

 

BONUS: enjoy with a glass of remaining white wine!

~Heather~