I´ve found a wonderful supplier that sells me whole sides of salmon, cleaned, no bones, just the skin. I cut the salmon into portions and freeze it, just perfect for a Sunday lunch. I´m adventurous with my sauces, but the wife likes something really simple, so here´s the recipe for today´s lunch:
Salmon with White Wine and Caper Butter (Serves 4)
Ingredients:
4 salmon steaks, about 150 gms (5-51/2 ozs)
100 gms ( one stick) unsalted butter
1 cup white wine (I use Chilean Sauvignon Blanc)
2 tbsps capers, chopped
Salt & pepper to taste
Method:
Salmon with White Wine and Caper Butter (Serves 4)
Ingredients:
4 salmon steaks, about 150 gms (5-51/2 ozs)
100 gms ( one stick) unsalted butter
1 cup white wine (I use Chilean Sauvignon Blanc)
2 tbsps capers, chopped
Salt & pepper to taste
Method:
- Place a frying pan on high heat and add a knob of butter.
- Season the steaks with salt and pepper then, once the butter is sizzling, carefully place them in the pan, skin side down.
- Cook for about 2 minutes, until the skin is crispy. Turn the steaks on one side, 30 seconds; then upside down, 30 seconds, then the other side, 30 seconds (ie. rotate the fish in the pan) then place skin side down again.
- Add the cup of white wine and shake the pan.
- Roughly dice the butter and add to the pan. Once it has melted, immediately add the capers. Baste the salmon steaks with the butter sauce continuously for about 2 more minutes, until the salmon is cooked. Do NOT overcook or the salmon will become dry.
- Serve with vegetables of your choice.
