This morning on KSEE Sunrise Chef Roy Harland showed us how to prepare his signature Salmon dish with a caper and lemon cream sauce..
4 6-ounce salmon fillets, skin and pin-bones removed
3 T olive oil
sea salt and freshly ground pepper, to taste
1 medium shallot, minced
2 T small capers, rinsed
1 cup heavy cream
2 T fresh lemon juice
1 T chopped fresh dill, plus sprigs for garnishing
Place salmon portions on a large plate and drizzle with half of the oil. Season generously with salt and pepper. Heat remaining oil in a large non-stick saute pan over high heat. Add the salmon fillets and saute until crisp and golden brown, about 3 minutes on each side. The fish is best if the centers are opaque and a bit underdone. Remove salmon to a serving plate and keep warm. Reduce heat to medium and add the shallots and capers to the pan and saute for one minute. Add the cream and reduce to sauce consistency. Stir in the lemon juice and chopped dill.
Spoon sauce over plated salmon and garnish with dill sprigs.
At Roy's restaurant, this dish was almost always served with grilled asparagus and little roasted red potatoes.