In my eyes, sauces make everything better.  Every time I sear some type of meat in a pan and see those wonderful juices start rendering and all the marvelous fond (those little bits of browned yumminess stuck on the pan) I think to myself, “I can’t wait to make a sauce outta that!”  The exception is when I pan-cook salmon, which doesn’t offer much in way of juices and fond. Don’t get me wrong, salmon on its own is delicious, but adding a sauce makes it truly special. The best part about this dish is that it takes only 20 minutes to make!  And all the busy people said HALLELUJAH!

thealisonhoward.comSeared Salmon with Caper Dill Sauce
Prep Time: 20 minutes
Yield: 2-4

Ingredients:
2-4 Salmon filets (if you’d like to make more filets, instead of searing you can also bake at 350 for 15-20 minutes, until fish flakes easily)
Ghee or Olive Oil, to oil fish and pan, eyeball it (a couple tablespoons)
Salt & Pepper, to taste

Ingredients for the sauce:
1 Tbsp Ghee
1 Tbsp Shallots, minced
1 tsp Garlic, minced
1/4 Cup Sherry or dry white wine
1/2 Cup Heavy cream
2 Tbsp Capers (more or less, if you prefer)
1 Tbsp Fresh dill, minced
Salt & Pepper, to taste

Salmon Directions:

1a) If baking salmon, season with ghee or olive oil, salt and pepper, and bake on a sheet pan at 350 for 15-20 minutes, until fish easily flakes.

1b) If searing salmon, make your sauce first, set aside, then sear salmon two at a time in a well oiled pan.  Season with salt and pepper and carefully place in HOT (like starting-to-smoke hot) pan, presentation side down (skin side up). Listen to that SIZZLE!  Sear for about 3 minutes, until a nice browning has formed.  Season the skin with salt and pepper if you plan to eat it (and you should!  It gets so crispy and delicious!  Also, it’s a great source of healthy fats, so good for your hair and skin). Flip carefully and let the skin side sear for 3 more minutes, until skin is crisp.

2) Top fish with sauce and serve!

Sauce Directions:

1) Add ghee to a pan on medium heat.  Once melted add shallots and allow to cook until nearly transparent, about 5 minutes.

2) Add garlic and cook until fragrant, about 1 minute.

3) Add the sherry and if it catches on fire DO NOT FREAK OUT!  Yell “FLAMBÉ” like you meant to do it and let the alcohol burn out of the sherry.  Your family will think you’re a true culinary genius if this happens and you keep your cool.  Allow sherry to reduce by half.

4) Reduce heat to low and add cream.  Pick up your pan by the handle (use a towel if hot) and gently swirl the cream around, like you’re Ina. Place the pan back down over medium/low heat and allow the sauce to thicken for a few minutes.

5) Once at the desired consistency has been reached add the capers and dill.  Taste and adjust seasoning.

Serve with your favorite green vegetable!  Enjoy! xo