Main, Sauce, Starter French Fry
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.
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.