Recipe: Appetizing Pan-seared salmon with white wine and caper sauce

Pan-seared salmon with white wine and caper sauce.

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Ingredients of Pan-seared salmon with white wine and caper sauce

  1. It's 60 g of plus 2 tbsp unsalted butter.
  2. It's 2-250 g of salmon fillets, deboned and skin-on.
  3. It's 1 of shallot, minced.
  4. Prepare 1 tbsp of capers, drained.
  5. Prepare 1/4 cup of dry white wine.
  6. It's 1 tbsp of white wine vinegar.
  7. Prepare 1/4 cup of heavy cream.
  8. You need 2 tbsp of fresh tarragon, chopped.

Pan-seared salmon with white wine and caper sauce step by step

  1. Add 2 tbsp butter to a medium pan on medium-high heat. Season the salmon fillets with salt and pepper and sear them skin-side down in the pan for 3 to 4 minutes per side. Remove the fillets to a plate, skin-side up..
  2. Add the shallot and capers to the pan. Let them sweat in the brown butter for 1 minute, then pour in the wine and wine vinegar. Bring to a simmer and let reduce until only 1 or 2 tbsp liquid remains..
  3. Turn the heat down to low. Whisking constantly, add the remaining butter to the pan a little at a time. Let each piece melt and emulsify before adding the next. When you've added all the butter, stir in the cream. Let cook for 1 minute, then check and adjust the seasoning..
  4. Carefully peel the skin off the salmon. Serve it with the reverse (i.e. seared) side up, with the sauce spooned generously on top..

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