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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Sauces Main Dish Condiments Etc Seafood Oven Dinner Party Salmon Fish Broil Dietary Low Sodium High Protein Low Carb High In Something Low In Something Saltwater Fish No Shell Fish Brunch Equipment Presentation Served Hot 4 Hours Or Less

Salmon With Lemon Caper Sauce

Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over english muffins. Mmmmm.

Steps

Fish: mince parsley , basil and shallots in a food processor or by hand.
Place in plastic bag with oils and salmon.
Seal and turn to coat salmon completely.
Refrigerate 2 hours or overnight.
Turn occasionally.
Sauce: simmer lemon juice , wine and stock until reduced to 2 t , about 12 minutes.
Add half and half and boil until reduced to 1 / 4 cup , 2-3 minutes.
Puree the reduction , anchovy and mustard in a blender or mini-processor and pour back into saucepan.
Whisk the butter in , over low heat , 1 t at a time , letting each piece melt before adding the next.
Set aside and add 1 t capers , salt and cayenne.
Keep warm.
Finish: gently pat marinade off salmon with paper towels.
Put on aluminum foil if grilling or on broiler pan , skin side down.
Grill or broil until opaque , 8 minutes depending on fillet thickness.
Plate and spoon 2 t sauce over each fillet and garnish with remaining capers.

Ingredients

fresh parsley leaves, fresh basil leaf, shallots, olive oil, vegetable oil, salmon fillets, fresh lemon juice, dry white wine, fish stock, half & half light cream, anchovy fillet, dijon mustard, unsalted butter, capers, salt, cayenne pepper