Pan-Fried Salmon with Lemon and Capers
Total time: 15 minutes
Lemon and capers combine to add lots of flavor to this simple preparation. Quickly seared, they can finish cooking over low heat while you enjoy your starter.
Ingredients:
- 2 salmon fillets, 12oz total, (360gr)
- 1 lemon
- 1 tbs capers
- 1 tbs chives, fresh or dried
- 1 tsp olive oil
- 1 tsp butter
- White Wine and Dill Sauce:
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1 tsp fresh or dried dill weed (leaves - not seeds)
- 1 tsp fresh or dried chives
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 1/3 cup (3oz, 90ml) plain or Greek yogurt
Instructions:
- Slice lemon, 4 - 6 slices, remove pips.
- Heat butter and oil in large non-stick skillet over medium-high heat.
- Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
- Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers and chives.
- Turn the heat to low, cover and let finish cooking, 5 - 10 minutes, depending on thickness.
- When done, using a spatula, slide the filets off of the skin.
- To serve: Spoon some Dill Sauce on each plate or a small platter.
- Lay salmon on top.
- Spoon capers and lemon slices on salmon.
- White Wine and Dill Sauce:
- In a small saucepan over medium heat bring wine and stock to a boil.
- Mix cornstarch in water and stir into simmering stock. Cook until slightly thickened.
- Remove from heat and stir in herbs and yogurt.
- Cover and keep warm until serving.