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Seared Salmon with Mustard-Caper Butter

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Recipe photo courtesy of Sang An

Butter flavored with mustard and capers adds to salmon's lusciousness.

Source: Martha Stewart Living, December 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Any flavored butter that's left over can be refrigerated for up to one week or frozen for up to one month. It's delicious with crusty bread or sauteed vegetables.

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Reviews

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  • awig
    18 APR, 2008
    From the magazine: 1. Stir together butter, capers, dill, mustard, lemon zest, and 1/4 tsp pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
    Reply
  • chrispycritter
    15 JAN, 2008
    Even though a step on how to make the mustard-caper butter is missing, this is a really tasty dish. I just combined the first 5 ingredients in a small bowl, then after the salmon was finished cooking, topped each piece of salmon with the butter and covered with foil. The butter melts pretty quickly. I also used a little less butter to keep the calories down a bit. It still was excellent!
    Reply
  • mmsrjs
    29 NOV, 2007
    In a small bowl, combine the softened butter, capers and mustard. Turn mixture onto a square of wax paper, or roll into a log about 1/2 inch in diameter. Refrigerate until firm about 30 minutes. when ready place the mustard caper button on top each fillet.
    Reply
  • isabelbrinck
    22 NOV, 2007
    Am I supposed to know how to make the mustard caper butter?
    Reply

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