Sockeye Salmon with Caper Butter Wine Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

sockeye salmon

🥗Healthier: rainbow trout

💰Cheaper: farmed salmon

Rainbow trout is lower in calories and cost.

Heat a pan over medium-high heat for at least one minute.

Season the salmon with salt and fresh cracked pepper.

Add oil to the pan and swirl to coat.

Add salmon fillets skin side up and do not touch them for the first minute to get a good caramelization.

Turn the salmon for color and cook for about one more minute on the skin side.

Remove the salmon and set aside to rest.

Wipe out excess oil from the pan and return the heat to medium.

Add capers to the pan, mashing about a third of them to release flavors.

Add Chardonnay wine to deglaze the pan, reducing it by 75 percent.

Add cold butter and a tablespoon of heavy cream to the sauce, whisking to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens