Whenever I’m thinking of what to cook for my weekend lunch, most of the time I’ll end up cooking recipes I’ve tried before, but recently I decided to try recipes shared by fellow foodies. All of their recipes were home-cooked with love, so I know they will taste delicious and it’s a great way to expand my menu selection for the future. 😉
The first recipe I’ve tried is an adapted Grilled Sturgeon recipe from ChgoJohn from From the Bartolini Kitchens. I’m sure many of you know John, right? He is a generous food blogger sharing plenty of his family’s recipes that are simple to prepare but amazing in flavours. If you love to eat fish, don’t forget to check out his collection of seafood recipes – he has plenty of them, and all looks really good! I am hoping to step out of my comfort zone in the future to try new types of fish, but let me stick to salmon for this one…
My bottle of capers! (photo taken with my iPhone)
A new ingredient that I tried out this time round is capers. From about.com, I found out that capers are unripened flower buds of a prickly, perennial plant known as Capparis spinosa. The buds are harvested manually, dried in the sun, then pickled in vinegar, brine, wine or salt. The resulting capers have a a sharp, tangy, lemony flavour and a little of them can make a huge difference to a dish. As they are harvested manually, they are relatively expensive – and I knew they’d be even more expensive as they are definitely not a common ingredient here in Singapore. A small bottle of 45 grams of capers cost S$5! (Or maybe S$6 I don’t remember… but yea you get the idea.)
I changed the fish to salmon as I couldn’t find sturgeon, but the sauce still works perfectly and complements really well with the fish. I used a little less capers as I’m not sure how much I will like them in my sauce, but from now on I don’t think I’ll be skimping on them! I served them with a potato-carrot mash and some sautéed French beans and it was perfect.
Here are step-by-step photos!
|1) Pan-fry the salmon until the skin is crispy and cooked through.
|2) Melt some butter.
|3) Add in garlic and lemon zest and sauté until fragrant.
|4) Add in capers and sauté for a minute, then stir in the parsley.
Thank you John, for sharing such a delicious recipe. Don’t forget to check out his blog for more!
Pan-Fried Salmon with Lemon-Butter-Capers Sauce
- 2 salmon fillets, about 150 grams each
- Olive oil
- Salt and freshly ground black pepper
- For the recipe on the potato-carrot mash, click here.
Sautéed French Beans
- 100 grams French beans
- 15 grams butter, 1 tablespoon
- Salt and freshly ground black pepper
- Fish: Wash the salmon fillets and pat dry with paper towels. Turn the fish skin side up. Drizzle with olive oil and season with salt and black pepper (go light with the salt). Heat up a frying pan over high heat and drizzle in some olive oil. Place the fillets skin side down and reduce the heat down to medium. Without touching the fish, let it pan-fry until the skin is crispy golden, about 3-5 minutes. Turn the fish and pan-fry until cooked through, another 2-3 minutes. Transfer the fillets onto a plate and keep warm.
- Sauce: Discard the oil in the frying pan and turn the heat down to low. Melt the butter and when the foam has subsided, add in the garlic and lemon zest and sauté until fragrant. Add in the lemon juice and capers and sauté for a minute. Stir in parsley and keep warm.
- Sautéed French Beans: Bring a pot of water to boil. Blanch the French beans in hot water for 30 seconds to 1 minute. Drain and set aside. In a frying pan, melt the butter over low heat and when the foam has subsided, sauté the French beans and until they are coated with the butter. Season with salt and pepper to taste.
- Serve: Scoop a mound of potato-carrot mash on the plate. Place the salmon fillet on top of the mash and scoop the sauce on top of the fillet. Place the sautéed French beans on the side and serve.