Ingredients
-
1
-
3
-
-
2
-
1/4
-
1/4
-
1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Salmon With Lemon- Butter -Caper Sauce, Since the sauce is made separately, you may bake, broil, pan-fry or grill the fish , This is just a beurre blanc It is a classic sauce everyone should know It is delicate The shallot works as the emulsifier This recipe is classic, but you could just use the white wine and lemon jusice and skip the vinegar But try this classic version , Loved it, took someones advice and replaced water with lemon juice and added some dill otherwise stuck to the recipe I might use a little less butter next time to be a little more healthy
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Steps
|
1
Done
|
Heat Oven to 400 Degrees. |
|
2
Done
|
Line a Baking Sheet With Foil; Brush With Olive Oil. |
|
3
Done
|
Season Both Sides of the Salmon Filets With Salt and Pepper. |
|
4
Done
|
Bake Until Salmon Flakes Easily, About 20 - 25 Minutes. |
|
5
Done
|
Meanwhile in a Heavy Saucepan, Simmer Shallots, Vinegar and Wine Until Shallots Are Soft and Very Little Liquid Remains. |
|
6
Done
|
Add the Butter and 2 Tablespoons Water, Whisking Constantly Over High Heat Until the Butter Is Melted and Incorporated. |
|
7
Done
|
Stir in the Parsley, Capers and Lemon Zest. |
|
8
Done
|
Serve Over the Salmon. |
