Salmon with Lemon Caper Butter Sauce
A simple but very tasty sauce of lemon and capers enhances the salmon which is dusted with coriander and chervil before roasting.
The salmon can be roasted on cedar planks or baked in a hot ceramic dish.
Requires soaking of the cedar planks in advance for 30-90 minutes. Plan accordingly.
Salmon with Lemon Caper Butter Sauce
(from Char-Broil)
1 salmon fillet per person (about 6-8 ounces)
1 cedar plank per salmon fillet (optional)
olive oil
ground pepper
ground coriander (about 1 t.)
salt
1/4 cup fresh chervil (or chives), or 2 T. dried
Caper butter sauce:
3 T. butter (unsalted)
1 large lemon juiced
1/2 Tablespoon capers (or more if you like them alot)
Preheat oven to 350 degrees. (or grill, if preferred)
Place salmon fillet skin side down on soaked cedar planks.
But if you forget, like I have, then you can use a pre-heated ceramic casserole, but make sure the dish is really hot before you add the fish (so the skin crisps), then continue to bake in the oven.
Brush fillet with olive oil.
Roast/bake for 15-25 minutes until the fish flakes into large chunks when pulled. Or is firm to touch.
While the fish is grilling, prepare caper butter sauce by simply melting butter in a small pan or skillet at medium-high heat. Once melted, add capers and lemon juice. Remove once the sauce reaches a boil.
Serve hot over salmon.
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