Seared Salmon With Mustard-caper Butter

Name: Seared Salmon With Mustard-caper Butter
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps drained capers, coarsely chopped; 4 servings Coarse salt; 5 teaspoons coarsely chopped fresh dill, plus sprigs for garnish; 2 teaspoons grainy mustard; 1 slices Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish; 4 servings Freshly ground pepper; 680 grams salmon fillets each), skinned; 6 Tbsps unsalted butter, softened; 1 Tbsp vegetable oil

Seared Salmon With Mustard-caper Butter is a gluten free, fodmap friendly, and pescatarian recipe with 4 servings. This main course has 424 calories, 34g of protein, and 31g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of salmon fillets, lemon zest, dill, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

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.

Ingredients you will need

Lemon Zest

Mustard

Butter

Capers

Pepper

Dill

Wrap

Equipment you will use

Plastic Wrap

Bowl

Equipment

Plastic Wrap

Bowl

Ingredients

Servings:

2Tbsps

drained capers, coarsely chopped 4servings

Coarse salt 5teaspoons

coarsely chopped fresh dill, plus sprigs for garnish 2teaspoons

grainy mustard 1slices

Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish 4servings

Freshly ground pepper 680grams

salmon fillets each), skinned 6Tbsps

unsalted butter, softened 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.