Friday, April 12, 2013

Seared Salmon with Mustard-Caper Butter



One of my favorite foods to eat is Salmon. It is funny because I used to think I didn't like fish. Now I can't get enough. Turns out I love fish! Especially fish caught in the wild. I just need it to be fresh and cooked right. I know fresh costs more, so if you like frozen fish, go for it! 
This fish was perfect. Crisp on the outside, buttery in the middle. I could make it every day. You can make extra of the butter and keep it in your fridge for other seafood dishes. The mixture of dill and capers make it taste like a yummy buttery tartar sauce. 

Seared Salmon with Mustard-Caper Butter
adapted from marthastewart.com

6 tablespoons unsalted butter, softened 
2 tablespoons drained capers, coarsely chopped 
4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish 
2 teaspoons grainy mustard 
Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish 
Freshly ground pepper 
4 salmon fillets (6 to 7 ounces each), skinned 
Coarse salt 
1 tablespoon vegetable oil 

Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
Season salmon with salt and pepper. 
Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed).
 Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices. It goes really good with cooked brown rice. 
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