Dill Crusted Salmon with Lemon Caper Beurre Blanc
Ingredients
- 1 1/2 Lb Salmon filet (preferably Scottish)
- 1/3 cup chopped fresh dill and parsley combined
- Salt and Pepper to taste
- olive oil to cook
- 1/2 cup diced fresh shallot
- 1/4 cup capers
- 1/4 cup lemon juice
- 1 cup white wine
- 1 stick unsalted butter
- lemon slies or wedges to garnish
Instructions
- preheat oven to 350
- Cut the salmon into 4 equal portions. dredge with 1/2 of the chopped herbs, and season with salt and pepper.
- Heat olive oil over medium high heat. Sear the salmon on the top side first, then the bottom. About 2 to 3 minutes per side.
- Put the salmon on a flat pan and finish in the oven (about 5 minutes).
- Meanwhile add a little more oil to the pan. Add in the shallots and stir. Cook until translucent.
- Add the white wine and reduce by 1/2. Then add in the lemon juice.
- Whisk in the butter a little at a time. Keep it from "breaking" by whisking constantly. It should look creamy, not like melted butter. When all the butter has been incorporated, turn off the heat. Add in the capers, salt, pepper, and the rest of the herbs.
- Plate the fish and side dishes. Ladel the sauce over the fish and garnish with lemons.