Salmon Steaks with Hazelnut Butter and CapersMatch with Walnut Crest Chardonnay
Salmon Steaks with Hazelnut Butter and Capers9 tablespoons butter or 1 tablespoon oil and 8 tablespoons butter
4 salmon steaks about 8 ounces each
Salt and freshly ground black pepper to taste
2 tablespoons capers, drained
Fresh lemon wedges, garnish
Heat 1 tablespoon of the butter or the oil in a nonstick skillet over medium heat. Add the salmon, and cook, turning once, 5 minutes on a side. The flesh should be slightly undercooked and moist in the center. Remove the steaks to a warm platter. Wipe the pan out with a paper towel.
Gently heat the remaining 8 tablespoons of butter in the same skillet over medium heat until the butter turns a nice hazelnut color. Remove from the heat, and add the capers. Pour the butter sauce over the salmon, garnish with the lemon wedges and serve at once.
Walnut Crest wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.