Seared Salmon With Mustard Caper Butter Recipes

PAN-SEARED SALMON WITH SOY MUSTARD GLAZE

Steps:

• Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, skin-side up, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3-4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
• Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.

SEARED SALMON WITH MUSTARD-CAPER BUTTER

Steps:

• Stir together butter, capers, dill, mustard, lemon zest, and 1/4 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. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

SALMON TWO WAYS WITH CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
• Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
• For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
• To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
• In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
• For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
• To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.