Chef Ochoa’s seared salmon fillet with a lemon caper beurre blanc All you need: » » 4 (5 oz. each) sockeye salmon fillets (salmon can vary depending on the season) » » 1 tablespoon olive oil
All you do: 1
Heat a medium-sized non-stick sauté pan to medium-high heat.
2
Season the salmon pieces by sprinkling salt and pepper on the fillets; then rub with olive oil. Place on the hot skillet skin-side down.
3
Cook the salmon for about 3 minutes on each side. Remove from pan and let stand for about 3 minutes. Using a pair of tongs, remove the skin by pulling from one end until it comes completely off.
4
In the same pan used to sear the salmon, add the shallots and sauté for about 1 minute. Add the white wine, capers and lemon juice and then cook until the wine has reduced to au sec (almost dry).
5
When the wine has reduced, turn off the heat. Add the butter a few cubes at a time and whisk vigorously. Keep adding butter until all of it has been incorporated and turned into a creamy sauce.
6
Serve immediately on top of the salmon. This recipe can be served on a bed of rice with sautéed vegetables of your choice or enjoyed on top of a salad. Or get creative and serve it with whatever you like.
» » Salt and black pepper, to taste » » 1 small shallot, diced »» ¼ cup white wine »» 1 tablespoon capers »» 1 lemon, divided in two, ½ juiced and other ½ saved for garnish » » ½ cup unsalted butter, cubed
For more recipes and cooking demonstration videos, check out MCC’s Local Flavor at youtube.com/mccnebraska.
community • mccneb.edu • 10