Sockeye Salmon is so tasty you really can notice the difference and it’s red colour is beautiful. This is a simple recipe but full of flavour, perfect for the end of the week and fish friday. We get through lots of capers in our house, if you haven’t tried them yet and you like a burst of salty sour flavours then these are perfect for you, give them a go you won’t regret it, they are so versatile as they can be added to salad’s as well as sauces.
Ingredients (serve’s 2)
- 2 skinless salmon fillets
- sea salt and pepper, to taste
- 3 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 4 medium garlic cloves, minced
- splash of white wine
- 300 ml fish stock
- 2 lemon’s, juiced
- 2 tbsp capers
- Season both sides of salmon fillets evenly with salt and pepper.
- Melt 1 tablespoon of butter in a large non-stick pan over a medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Cook the salmon for 5 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; cover and set aside.
- Add remaining 1 tablespoon butter to pan and melt. Add the garlic and cook for 1-2 minutes. Pour in a splash of wine and bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add the fish stock to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Add the flour to a cup with a splash of water and mix well. Pour the flour mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat; stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. Serve with new potatoes or vegetables
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