This one is very easy to prepare and has amazing flavor. It’s a good “company” dish and pairs well with a crisp white wine such as pinot grigio or viognier. I picked this up at Fresh Market a few years back. It is actually pretty healthy and you can control the fat by the amount of butter sauce you add.
Recipe By: Fresh Market
Ingredients:
2 lbs. Copper River Salmon, with skin on
kosher salt and pepper, to taste
8 lemon slices
non-stick spray
6 tablespoons unsalted butter
4 garlic cloves, minced
4 tablespoons capers, drained and rinsed
1 teaspoon lemon zest
juice of 1 lemons
Directions:
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Place salmon fillets on the prepared baking sheet, skin side down. Sprinkle fillets with kosher salt and fresh cracked pepper. Place lemon slices on top, overlapping if necessary. Bake for 10 minutes. Remove and tent with aluminum foil. Bake for 10 – 15 more minutes or until fish flakes easily with a fork.
While salmon is cooking, prepare the Lemon Caper Butter by melting butter in a small saucepan over medium heat. Once butter has melted, add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
When salmon is done, remove from oven and discard lemon slices. Gently slide a metal spatula between the skin and the flesh of the fillet to remove fish from the skin, it should separate very easily. Transfer fillet to a serving platter and spoon Lemon Caper Butter over the top. Serve immediately.
Comments
Post a Comment