Salmon Fillets in Beurre Noisette
4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) plus 1/4 cup (60 ml) clarified butter
1/4 cup (60 ml) capers (optional)
1/4 cup (60 ml) chopped fresh parsley (optional)
1 Tbs (15 ml) lemon juice (optional)
Season the salmon fillets with salt and pepper and saute in 2
tablespoons (30 ml) clarified butter in a skillet over moderate heat
until golden brown on both sides and barely cooked through. In a
separate skillet, heat the remaining clarified butter over moderate
heat until it is light brown and aromatic. This is the classic beurre
noisette and can be spooned over the cooked salmon as is, or any
combination of the optional ingredients may be added immediately
prior to serving. Serves 4 to 6.
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~Angelique
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