Monday, January 9, 2012

Oh Yum... Salmon with Lemon Caper Sauce

Saturday morning started out with a picnic breakfast and a gorgeous beach walk at Montara... it's a new beach walk that we discovered just a tiny bit north of Half Moon Bay right off Highway 1.


Completely awestruck! Clear blue sky, roaring waves -  amazing, powerful, soul restoring, with fewer than 10 people (and a few puppies!) on the beach to share this incredible experience. Worked up an voracious appetite after our walk in the sand. So, of course we had to stop at our favorite fish market in Half Moon Bay on the way back home for some local fresh caught salmon for a seafood dinner feast.

To die for - Salmon with Lemon Caper Sauce


Ingredients:

Fish + Marinade
1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
2 large shallots
3 Tablespoons vegetable oil
3 Tablespoons of olive oil
4 salmon fillets

Lemon Caper Sauce

2 1/2 Tablespoons fresh lemon juice
14 cup dry white wine
1/4 cup fish stock (or 2T each water and clam juice)
1/4 cup half & half or light cream
1 anchovy fillet or 1/2 tsp. anchovy paste
1 tsp. Dijon mustard
4 Tablespoons unsalted butter
1 1/2 Tablespoons capers, drained
salt
cayenne pepper

1. Fish: Mince parsley, basil and shallots in 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.

2. Sauce:  Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes, add half & half and boil until reduced to 1/4 cup (2-3 minutes)

3. Mix the anchovy paste and the mustard together thoroughly, then add to the already reduced lemon sauce.

4. Whisk butter in over low heat, 1 Tablespoon at a time, letting each piece melt before adding the next.  Set aside,  then add capers, salt and cayenne pepper to taste.

5. Keep Warm - but not too warm!

6. Finish: Place salmon on aluminum foil if grilling or on broiler pan, skin side down.  Grill or broil until opaque, about 8 minutes (be careful not to overcook!) depending on thickness.

7. Plate and spoon the sauce over each fillet and garnish with extra capers or parsley if desired.


School of Fish Wine Tumblers
Make sure to serve your elegant dinner with a really good wine!  And don't forget the pretty wine glasses too....

We've been saving a bottle of Alpha Omega Chardonnay (Napa Valley 2009) for a special occasion. Luckily for me,  every Saturday with Tom seems like a special event, even if we are just hanging out at our dining room table....


*vanilla sea salt tomatoes recipe courtesy of the Walrus and the Carpenter

Have a great week!















6 comments:

Judy at Just Beachy said...

Great recipe, Caron, and thanks for sharing. I LOVE capers, so anything that includes those precious little gems is automatically on my list. And how fun to find a new beach! Hi to Tom.

once in a blue moon said...

sounds delish, isn't our winter incredible... as in where is it :(

kerrie of sea cottage said...

That beach is just gorgeous! I love that first photo. We will have to try and find it to visit someday. I am planning on making some Halibut soon. Your salmon looks divine.

Rose West said...

Yummy - capers and fish! Sounds good.

michelle said...

That beach is beautiful and so perfect. The salmon looks yummy too, I love capers. I love the fish glasses as well, I have eyeing those for a while. :)
xoox

Nantucket Daffodil said...

This salmon looks so good. I had ordered from a company on the west coast last year....can't beat the freshness...

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