Salmon Fillet & Beurre Blanc Sauce

1 fillet of salmon (skin on) per person (This recipe is for 4 serves)
180 grams of butter
¼ cup lime or lemon juice
2 teaspoons of dill chopped
1 teaspoon capers
Cracked pepper
½ bunch of chives chopped
Splash of olive oil

In a non stick pan add a splash of olive oil and a teaspoon of butter. Heat the pan and place the salmon skin-side down.
Cook a maximum of 3 minutes and flip, cook till only just done.  Remove from pan. Set on your warm serving plate to rest.  Clean pan and add the remaining butter, juice, capers chives and simmer slightly, gently stirring.  The sauce will reduce to a creamy texture, sprinkle in the fresh chopped dill and mix. Pour an equal portion over each fillet of salmon you have prepared. Season with salt and pepper. Serve immediately.

Serves: 4

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