Herb Crusted Salmon With Butter Caper Sauce

Herb Crusted Salmon With Butter Caper Sauce - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Easy To Make and Oven baked

The most delicious herb crusted salmon recipe you will taste. This herb crusted salmon has only 2 herbs, not to over power the salmon flavour. It’s made with parsley and spring onion also known as scallion (not really a herb but the green part is close). This enhances the flavours of the fish without taking away its subtleties. I would suggest to eat salmon medium to medium rare inside, do not over cook, although it is an oily fish, it still can taste dry when overcooked. It may be my French/Mediterranean background, but for me everything needs a sauce. That’s why I made this simple butter caper sauce which literally takes 3 minutes to make. And that sauce brings the whole dish to a completely new level. Enjoy my Herb Crusted Salmon With Butter Caper Sauce.

Ingredients

2 large pieces of salmon fish (skin on pin bones removed)
½ cup bread crumbs
1 whole lemon
1 cup chopped spring onions (Scallion) Approx 4
1 cup flat leaf parsley (leaves only)
1 tbsp Mustard
110g - 4 oz butter (1 stick)
2 tbsp capers
2 tbsp olive oil
Salt and pepper

Steps

Step 1
Preheat oven to 430°F – 220°C.
Step 2
To a food processor, add the breadcrumbs, washed and chopped spring onion, parsley leaves, Dijon mustard, 2oz or 55g melted butter (half the amount), salt and pepper and the zest of one whole lemon. Blitz until fine.
Step 3
Season the fish with salt on both sides, trim off any fat bits on the ends.
Step 4
In an oven proof frying pan on high heat, add olive oil and place the salmon pieces skin side up. Sear to a light golden brown colour and repeat on all sides. Be very quick, you don’t want to cook the fish, just a quick sear. Turn back over so the skin is frying in the oil, cook until golden brown (not dark, it will crisp up in the oven). Turn off heat.
Step 5
Leave fish in the frying pan and top with the herb crust mixture. Try and keep it even thickness and flatten using a fork.
Step 6
Turn oven down to 400°F – 200°C and place in oven, cook for 8-10 minutes. (after 5 minutes place a couple of serving plates in oven to heat up)
Step 7
Once cooked, remove from oven and place pan on stove. Transfer fish to hot serving plates.
Step 8
Reheat the same pan on high heat, (if there’s a lot of oil, tip it out first) then add the capers, fry for 30 seconds then deglaze pan with a squeeze of the left over lemon. Turn heat to very low, add the rest of the butter (un-melted) to the pan and shake the pan so the sauce emulsifies with the melted butter. It should be silky smooth.
Step 9
Pour on the side of fish and serve immediately.

Recipe tags: Herb crusted salmon

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