Seared Salmon with Mustard-Caper Butter
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.
Martha Stewart Living, December 2006
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
- 6 tablespoons unsalted butter, softened
- 2 tablespoons drained capers, coarsely chopped
- 4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
- 2 teaspoons grainy mustard
- Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
- Freshly ground pepper
- 4 salmon fillets (6 to 7 ounces each), skinned
- Coarse salt
- 1 tablespoon vegetable oil
- Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
- Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.
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