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Salmon With Lemon-Butter-Caper Sauce
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Cuisine: Seafood
IN THE KITCHEN WITH . . . TARA HENLEY, Atlanta
Nominated by sister Amy Henry: "Over the years, [Tara] has taught herself to cook and bake and continues year after year to get better and better. She cooks only with fresh ingredients and is a firm believer in all things pure - butter, cheese, olive oil, whole milk. This is the kicker, though - she cooks all types of meat dishes and fish dishes, but since she is a vegetarian, she never actually tastes the meat/fish dishes!"
Hands on time: 20 minutes Total time: 40 minutes Serves: 6
Ingredients:
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1 tablespoon olive oil
3 pounds skinless salmon fillet
Salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup (1 stick) unsalted butter, cut into cubes
2 tablespoons chopped parsley
2 tablespoons drained capers
1 tablespoon lemon zest
Instructions:
Heat oven to 400 degrees. Line a baking sheet with foil; brush with the olive oil. Season both sides of the salmon fillets with salt and pepper. Bake until salmon flakes easily, about 20 to 25 minutes. Meanwhile, in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains. Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated. Stir in the parsley, capers and lemon zest. Serve over the salmon.
Notes:
"Though I've never tried it myself, [this dish] has always gotten rave reviews, " said vegetarian Tara Henley, who created it for family and friends. Since the sauce is made separately, you may bake, broil, grill or pan-fry the fish.
Nutrition:
Per serving: 431 calories (percent of calories from fat, 55), 46 grams protein, 1 gram carbohydrate, trace fiber, 25 grams fat (11 grams saturated), 159 milligrams cholesterol, 182 milligrams sodium.
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