

Salmon with Caper Sauce
Servings 4
Ingredients
For salmon:
- 4 salmon fillets
- 1 bay leaf
- Few black peppercorns
- 1 teaspoon white wine vinegar
- 2/3 cup fish stock
For cream:
- 3 tablespoons heavy cream
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon cornstarch
- 2 tablespoons skimmed milk
- Salt and pepper Try Caraluzzi's Sea Salt and Five Pepper Blend
To Garnish:
- Fresh dill sprigs
Instructions
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Lay the salmon fillets in a shallow ovenproof dish. Add the bay leaf, peppercorns, vinegar, and stock.
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Cover with foil and bake in a preheated oven at 350 degrees F for 15-20 minutes until the flesh is opaque and flakes easily when tested with a fork.
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Transfer the fish to warmed serving plates, cover, and keep warm.
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Strain the cooking liquid into a saucepan. Stir in the cream, capers, dill and chives and seasoning to taste.
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Blend the cornstarch with the milk. Add to the saucepan and heat, stirring, until thickened slightly. Boil for 1 minute.
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Spoon the sauce over the salmon and garnish with dill sprigs.