My favorite fish to eat is salmon. We keep a supply of good quality, wild caught salmon in the freezer and usually enjoy it at least once a week. It makes a good weeknight meal due to how quickly it cooks. Most of the time required to prepare salmon is in the sauce or sides that we are making to go along with it.
Our most recent salmon dish was served with a sauce of butter, capers, and lemon juice. Absolutely delicious! The subject of capers came up a few days later during a family discussion on gardening. Most of those in on the discussion thought capers were the fruit of a particular bush. Having researched this food item in the past, Eric & I both shared that capers are actually brined flower buds of that particular bush.
The caper bush or Flinders rose (Capparis spinosa) is native across the Mediterranean and parts of Asia. The immature flower buds that become capers are ready to be picked when they are a dark, olive green and about the size of a kernel of corn. Small and delicate, the buds are individually harvested by hand. They are then dried in the sun and preserved by brining or pickling. The bold salty and savory flavor of capers has an underlying floral tartness to them that pairs well with fish. Capers have a permanent spot in our fridge!
Salmon with Brown Butter Caper Sauce
Salmon with Brown Butter Caper Sauce (adapted from sitkasalmonshares.com) Total Time Required: 50 minutes, Active time: 15 minutes, Serves: 2
Ingredients:
- 8 – 10 ounces salmon, pin bones removed
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1-1/2 tablespoons capers, drained and rinsed
- juice of 1/2 lemon, about 1-1/2- 2 tablespoons
Directions:
Pat the salmon dry with paper towels and season it with salt and pepper.
Season the salmon.
In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the salmon, skin-side up and cook, without moving, until golden brown, about 3 to 4 minutes.
Add the salmon to the pan, skin side up.
Carefully flip the salmon over and cook until the salmon is just cooked through and easily flakes around the edges, 1 to 2 minutes more, depending on thickness. Transfer the salmon to a cutting board and cut it into 2 pieces. Transfer the salmon to 2 plates.
Flip the salmon over.
Let the pan cool for 5 minutes, then add the butter and return it to low heat. Cook until the butter turns golden brown, about 2 to 3 minutes.
Add the butter to the pan.
Add the capers and lemon juice and whisk it to combine.
Add the capers . . .
. . . and lemon juice . . .
. . . and whisk to combine.
Pour the brown butter caper sauce over the salmon.
Pour the sauce over the salmon pieces.
Serve and enjoy!
So good!
Salmon and capers pair well together! ~Linda
Salmon with Brown Butter Caper Sauce (adapted from sitkasalmonshares.com) Total Time Required: 50 minutes, Active time: 15 minutes, Serves: 2
Ingredients:
- 8 – 10 ounces salmon, pin bones removed
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1-1/2 tablespoons capers, drained and rinsed
- juice of 1/2 lemon, about 1-1/2- 2 tablespoons
Directions:
Pat the salmon dry with paper towels and season it with salt and pepper. In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the salmon, skin-side up and cook, without moving, until golden brown, about 3 to 4 minutes. Carefully flip the salmon over and cook until the salmon is just cooked through and easily flakes around the edges, 1 to 2 minutes more, depending on thickness. Transfer the salmon to a cutting board and cut it into 2 pieces. Transfer the salmon to 2 plates.
Let the pan cool for 5 minutes, then add the butter and return it to low heat. Cook until the butter turns golden brown, about 2 to 3 minutes. Add the capers and lemon juice and whisk it to combine.
Pour the brown butter caper sauce over the salmon and serve.