Salmon Fillets with Lemon Dill Sauce & Capers

Ingredients

  • 2 TBLS grapeseed or avocado oil
  • 4 - 4oz salmon portions
  • Salt and pepper to taste
  • 4 TBLS Kelchner Lemon Dill Sauce
  • 2 TBLS butter 3 cloves garlic (minced)
  • 1 - 3.5 oz jar capers, drained
  • ¼ cup semi-sweet white wine (ie: Riesling)
  • 1 TBLS corn starch
  • 2 TBLS water

Directions

Preheat oven to 450F. In a cast iron or oven safe skillet, heat oil over medium high heat. Sear salmon parcels (skin side down if using skin on fillets) for 2 minutes. Remove from heat and sprinkle the seared fillets with kosher salt and pepper. Set aside. Prepare a corn starch slurry by whisking one tablespoon of corn starch into two tablespoons of water and set aside. Heat butter in a small sauce pan over medium heat until butter begins to brown. Add garlic and capers and cook while stirring, about 2 minutes. Add Kelchner Lemon Dill Sauce and wine, whisk to incorporate. Allow the wine to cook off for about one minute on medium heat. Reduce heat to medium low and whisk the corn starch slurry into the pan sauce. Simmer while stirring until the sauce becomes slightly viscous, about one minute. Spoon the pan sauce over the salmon parcels. Bake for 5-10 minutes or until fish flakes with a fork.

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