Seared Salmon with Mustard-Caper Butter
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
SEARED SALMON WITH MUSTARD-CAPER BUTTER
Ingredients:
- 6 Tbsp unsalted butter, softened
- 2 Tbsp drained capers, coarsely chopped
- 4½ tsp coarsely chopped fresh dill, plus sprigs for garnish
- 2 tsp grainy mustard (I like Maille)
- Grated zest of ½ lemon, plus 4 thin lemon slices for garnish
- Freshly ground pepper
- 4-6 salmon fillets (6 to 7 oz each), skinned
- Coarse salt
- Freshly cracked pepper
- 1 tablespoon olive oil
A few notes on making this:
- This butter can easily be doubled if you’re making more than four salmon fillets.
- Any compound butter that's left over can be refrigerated for up to one week or frozen for up to one month.
- Add to other dishes or spread on crusty bread.
Directions:
- Stir together butter, capers, dill, mustard, lemon zest, and ¼ teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
- Season salmon with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat and add salmon, allowing 1 inch of space between fillets (cook in batches if needed).
- Cook, flipping once, until golden brown and just cooked through, 3½ to 5 minutes per side.
- Serve topped with mustard-caper butter and garnished with dill and lemon slices.
