SEARED SALMON WITH RAISIN AND CAPER BUTTER
Provided by Paul Flynn
Categories Food Processor Fish Herb St. Patrick's Day Raisin Salmon Capers
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make butter:
- In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
- In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make salmon:
- Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
- Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.
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Constant Ofori
[email protected]Wow! This dish was amazing! The salmon was cooked to perfection and the raisin and caper butter was so flavorful. I highly recommend this recipe.
Evan Cutshall
[email protected]Just tried this recipe and it turned out great! The salmon was moist and flavorful, and the raisin and caper butter was a perfect complement. I will definitely be making this again.
SYED DANIAL HUSSAIN
[email protected]This seared salmon with raisin and caper butter was an absolute delight! The salmon was cooked perfectly, with a crispy skin and a tender, flaky interior. The raisin and caper butter was a delicious and unique accompaniment, adding a sweet and tangy