Salmon with Caper and Tarragon Pan Sauce

Salmon With Caper And Tarragon Pan Sauce
Salmon With Caper And Tarragon Pan Sauce
Login or Register to review and keep track of your favourite recipes.
Salmon With Caper And Tarragon Pan Sauce

  , ,     

August 1, 2016Crispy skinned salmon is served simply with a pan sauce. The emulsified butter sauce with a kick of lemon, wine and herbs compliment the rich salmon perfectly.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Difficulty: Easy
  • Yields: Serves 4

Salmon is a rich fish, but the lemon and wine in this pan sauce add enough acidity to match it. An easy dish to make and using only a single pan. The sauce is a good one to have in your repertoire and is equally at home with chicken, pork or any seafood.

Ingredients

Salmon

500g Salmon, skin on, cut into 4 portions

3 tbsp oil (with high smoke point such as rice bran, peanut or grapeseed)

Pan Sauce

1 tbsp shallot, minced

120ml white wine

1/2 lemon, juice only

75g butter, cold, cut into 5 pieces

3 tbsp capers, roughly chopped

2 tbsp tarragon, finely chopped

salt and pepper

Directions

Salmon

Scrape and moisture from the salmon skin using the back of a knife. Gently score the thickest part close together a few times. Rub with salt, being sure to get it into the cuts.

Heat a heavy pan over a high heat and add the oil. The pan should be coated in 2-3mm of oil and you should see a shimmer in the surface.

Add the salmon skin side down to the oil. Cook until you see most of the side turn opaque (5-7minutes). Turn the salmon and remove from the heat for 2-4 minutes. Remove and allow to rest skin side up while you make the sauce.

Pan Sauce

Pour off all but 1 tbsp of oil from the pan you have cooked your fish in. Add shallot to the pan with a pinch of salt and sweat for 30 seconds at a medium heat.

Add the wine and lemon juice and simmer until reduced by half.

Reduce the heat to medium low and whisk in the butter one piece at a time until emulsified. Stir in the capers and tarragon.

Be careful not to heat the sauce too much once adding the butter as it will easily separate. If it does, which in a little cold water or ice to bring it back together. Once made it should be served immediately, or kept warm for a short time.

00:00

0 Reviews

Login or Register to keep track of your comments, reviews and favourite recipes.

All fields are required to submit a review.

About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.