Pan Seared Salmon W/ Dijon Caper Sauce Recipe

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Pan Seared Salmon w/ Dijon caper sauce

Eddie Szczerba

By
@chefed60

This fish recipe has a crunchy crust yet the fish is moist and the sauce complements it well.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

20 Min

Ingredients

2
salmon, skinless filet,1 inch thick
1 c
half and half
1 Tbsp
dry white wine
1 Tbsp
whole grain dijon mustard
1 pinch
salt and pepper
1 tsp
capers
1 Tbsp
roux (light not dark)
2 Tbsp
butter
2 Tbsp
canola oil
1/2 c
chicken stock, light
1 tsp
parsley, italian

Directions Step-By-Step

1
Rinse and pat dry the salmon fillets with paper towels.
Season with salt and pepper.
2
Prepare the sauce by starting with the roux in a non-stick pan adding the half and half,then the mustard and capers,white wine and garlic. Bring to a simmer,add the chicken stock stirring constantly,when it's thickened,set to the side.
3
Using a non-stick frying pan big enough to hold the fillets,(you want room to be able to turn them),get the pan hot on high,add the oil then the butter,coat the pan by moving the butter oil around and lay the fillets in. Be careful as not to burn yourself if the oil splatters.I use a splatter screen when doing this.
4
Cook the fish for 3-4 minutes per side and check to see if the center is just done.Unless you like your salmon well done.
5
Now plate your salmon and spoon the sauce over the fillets,sprinkle with parsley and serve. White and wild rice or couscous goes very well with this and a steamed vegetable. Enjoy!! :)

About this Recipe

Course/Dish: Fish, Other Sauces
Other Tags: Quick & Easy, For Kids, Healthy