Salmon with Butter-Lemon-Egg Sauce
By Deen Brothers
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Ingredients
- 4 10-ounce center-cut skinless salmon fillets
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup 1/2 stick unsalted butter
- 2 hard-cooked eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped capers
- 2 teaspoons chopped fresh tarragon
- Salt and freshly ground black pepper
Directions
For the salmon, season both sides of the fillets with salt and pepper. In a large heavy skillet, heat the oil over medium-high heat until hot but not smoking. Cook the salmon in the oil about 4 minutes or until brown. Turn salmon over and cook about 3 minutes more or until just cooked through. (For well-done salmon, cook for an additional 1 to 2 minutes.)
While the salmon cooks, make the sauce. In a small saucepan, melt the butter over medium heat. Cook about 3 minutes or until the butter turns golden brown and smells nutty. Immediately remove pan from heat and stir in the remaining sauce ingredients. Serve sauce over the warm salmon.
