Filet of Salmon with Dill Caper Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Fish and Seafood · Main Dishes

Filet of Salmon with Dill Caper Sauce

From Dorothy McNett's recipes at Serve as an appetizer with Irish cheeses and crackers, or as a wonderful main dish with potatoes and cabbage.

2-3 salmon filets
1 tablespoon or so of flour
sea salt
1 -2 teaspoons snipped fresh dill, or 1/2 teaspoon dried
1-2 tablespoons butter
1-2 tablespoons white wine, sherry, or Guinness
1-2 teaspoons capers in brine, drained
snipped fresh parsley and a bit of fresh dill for garnish

Sprinkle both sides of each filet with flour, salt, pepper and dill. Heat heavy bottomed frypan or saute pan over medium heat, adding butter to melt but not to brown. Turn up heat a little, add filets and cook quickly on first side and then turn to cook other side. Do not over cook! Takes only 1-2 minutes if salmon filets are thin, a bit longer if they are thicker. Remove fish to a plate, add the wine or other liquid to the pan and reduce slightly, adding the capers. Pour over the fish, garnish with parsley and dill.

Recipe created 2011-03-15.

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