Grilled Lemon Caper Salmon Recipe

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Grilled lemon caper salmon requires a few key ingredients and just a little bit of your time. Make grilled lemon caper salmon from the perfect recipe with help from an executive chef in this free video clip.

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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in New York City, and today I'm going to show you a very simple way how to make grilled Atlantic salmon with lemon and caper. So for the ingredients that we'll need today I have one six ounce portion of filleted and skinned wild Atlantic salmon, a lemon, fresh thyme, bay leaf, tarragon, white wine, olive oil, capers, butter and shallot. So to prepare our salmon what I'm going to do is I'm going to drizzle both sides with some olive oil, salt and pepper. On the stove I have a grill pan pre-heating or you can do this on your outside grill if you'd like also. So you just want to make sure you mix that all around, seasoned evenly on all sides, put that off to the side. For our lemon caper sauce what I'm going to do is mince a half a shallot. You don't have to worry about getting it too fine because we're going to go ahead and strain the sauce. We are going to cut a lemon in half for the juice. So into a small sauce pot I'm going to put our shallot in there, the juice of half a lemon, our thyme, a small sprig of tarragon, our bay leaves and our white wine. I'm also going to put a pinch of black pepper in here and I'm going to go ahead and put this onto the fire and reduce that down. So I have our grill pan pre-heated, very hot. I'm going to spray it with non-stick spray and I'm going to go ahead and put down our presentation side down first and I'm going to lay slices of lemon over the other side of our salmon. Now the desired temperature of the salmon you want to be medium rare to medium. So that is going to take you about three to four minutes on each side. So now what we have we have our, say if the grill was a clock and this was twelve o'clock. So we have our salmon right now at say at about ten thirty. Now we're going to go ahead and turn it to two o'clock to create the crosshatch. Okay, so now what I'm going to do I'm going to go ahead and put our lemon onto the grill and flip the salmon. You see the nice marks we've got there from that ten and two o'clock. So I like the grilled lemons because you get a nice sweetness from the natural sugars in the lemon. For our white wine as you can see there, it's almost reduced all the way down. You basically, what you want is what's called the sec, the white wine will reduce almost all the way down and then that's when we're going to go ahead and mount our butter in. So just a second more there. Our salmon at this point we're going to go ahead and turn the gas off. As I touch this here I can tell that it's about medium rare. So I'm going to go ahead and place the grilled lemons over the salmon for now, just while it's resting. So as you can see here the white wine has basically evaporated all the way down. So this is a very traditional Beurre Blanc sauce. So what I'm going to do now is add in our butter and just basically almost shutting off the heat. You don't want it to be too hot here. And I just want to be continuously moving that to melt our butter in. As you can see it's coming together. So I basically have the flame off at this point, just enough to melt in that butter with that reduced white wine and all that flavor that we've got going on inside there. So at this point either you can strain your sauce or you can just fish out the bay leaf, the thyme, the tarragon and I don't mind the shallot, the chunkiness of the shallot in there at all. So what I'm going to do at this point, I'm going to go ahead and add our capers right into the sauce, a squeeze of fresh lemon juice, a pinch of salt and you can see how nice beautiful consistency our sauce is there. I'm just going to drizzle a small amount over the salmon and around the plate and here if you'd like to add some fresh herb to this, maybe some minced chive or some parsley that will go very nicely. I'm Michael Ferraro, executive chef at Delicatessen in New York City and today I've showed you a very simple grilled Atlantic salmon with capers and lemon. Thank you so much for watching.

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