Saturday, February 14, 2009

cajun salmon fillet + white butter sauce

OMG, chad absolutely loved this recipe!! it is the first time i cooked samon this way...we usually bake it with squeezed lemon, red onion & pepper. i found this recipe on chef de cuisine. i also cooked the rice with beef broth instead of using all water...this made the rice tastier & the butter sauce was AMAZING!! i actually made the steak with sweet pepper sauce for myself tonight, but i did taste the samon...i could maybe eat it this way, i will be definitely making this again soon!

~1 lb. fillet of salmon
~1 tbsp. wine worcestershire sauce
~1/2 tsp. onion salt
~1 tsp. fish seasoning
~1 tsp. dry oregano
~2 tbsp. capers
~angel hair pasta or hot cooked rice (i used basmati rice)

white butter sauce:
~3 tbsp. white wine vinegar
~3 tbsp. dry white wine
~2 tbsp. shallots, finely chopped (i omitted)
~1 tbsp. heavy cream (i used fat free half & half)
~8 ounces (1 c.) unsalted butter, cold
~salt; to taste (i omitted)
~ground white pepper; to taste

preheat oven to 450 degrees.

butter a baking dish large enough for the salmon fillet (i used PAM butter cooking spray)

rinse fillet under cold water and pat dry. place the salmon fillet skin side down in the baking dish. season with the white wine worcestershire sauce, onion salt, fish seasoning, and oregano.

bake the salmon for 10 minutes. brown under a hot broiler for an additional 2 to 3 minutes. sprinkle capers over the fish. cook the angel hair pasta in salted boiling water according to the directions on the package. drain the pasta, and toss in butter. or cook rice according to package (i substituted 1/2 the water for beef broth).

divide the salmon fillet into equal portions. arrange each portion on a hot plate over rice or pasta. top with capers and cooking liquid. serve with the white butter sauce.

for the white butter sauce...
in a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. add the cream, and re-boil until completely reduced. whisk in the cold butter, a few pieces at the time. the sauce thickens and becomes creamy. note: do not overheat the sauce, as the sauce separates and loses its creamy texture. season to taste with salt and pepper. keep the sauce warm over a pan of warm water. serve as soon as possible.

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