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Crispy-skinned salmon with brown butter and capers
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Chef :
Robert GonzalCrispy-skinned salmon with brown butter and capers
This is my go-to salmon dish, mainly because it's super-quick and my wife can't get enough of the sauce.
Ingredient
Food ration :
2 servingsCooking time :
15 minutes
1/4 cup
unsalted butter
2 cloves
garlic, finely chopped
2 tbsp
capers, drained
Cooking instructions
* Step 1
Season the salmon with salt and pepper. Add a splash of veg oil to a stainless-steel pan on medium-high heat.
* Step 2
Carefully lay the salmon into the pan skin-side down. Saute for 3 minutes (do not touch it). Flip the fillet over and saute for 3 minutes on the other side
* Step 3
Remove the fish to a plate and add the butter to the pan. Once the butter's melted and has stopped foaming, add the shallots, garlic and capers. The sauce will foam again, so wait until it settles. Add extra salt if needed. Serve the salmon skin-side up and atop the sauce, or with the sauce on the side (you don't want to ruin that crispy skin).
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