How To Make Poached Salmon with Caper-Butter Sauce
Soft and flaky poached salmon is cooked in white wine, then coated in a rich and savory caper-butter sauce, for an indulgent meal!
In a small skillet, heat the olive oil. Add the shallots and cook over low heat for about 4 minutes, until softened.
Add ¾ cup of the wine and boil over high heat for about 7 minutes, until reduced to 2 tablespoons. Reduce the heat to moderate.
Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the capers and season with salt and pepper.
In a large skillet, combine the water with the remaining ½ cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet.
Simmer very gently over low heat, turning once, for about 4 minutes per side, until just cooked through.
When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil.
Spread the shredded lettuce on plates. Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the lettuce.
Pour the caper-butter sauce over the salmon fillets, serve, and enjoy!
- Calories: 1177.37kcal
- Fat: 82.99g
- Saturated Fat: 27.57g
- Trans Fat: 0.93g
- Monounsaturated Fat: 25.82g
- Polyunsaturated Fat: 17.03g
- Carbohydrates: 9.15g
- Fiber: 2.04g
- Sugar: 3.39g
- Protein: 82.46g
- Cholesterol: 278.54mg
- Sodium: 1582.92mg
- Calcium: 82.19mg
- Potassium: 1682.94mg
- Iron: 2.42mg
- Vitamin A: 296.39µg
- Vitamin C: 18.88mg
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