November 21, 2020
We have two favorite dishes that we eat at least twice a week while we are in Alaska. The first is a classic style butter, caper, lemon, and white wine sauce. The second, a teriyaki sauce. These recipes cater to approximately 1lb of salmon.
BUTTER, CAPER, LEMON AND WHITE WINE SAUCE:
In a heavy saucepan, simmer shallots, lemon juice, mustard, and wine until shallots are soft and liquid is reduced. Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated. Stir in the parsley, capers and lemon zest. Add salt and pepper to taste. Remove skin from the salmon and cut it into cubes. Add salmon to your pan sauce on low heat and stir and cook salmon for approximately 5 minutes o.r until salmon starts to flake. Serve dish over rice or pasta. If using pasta, Parmesan makes an excellent topper.
For even the pickiest salmon eater, this is a dish they will LOVE! If you don't want to make the sauce, we recommend Yoshida's.
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it. Remove skin from 1lb salmon and cube it. In a saucepan, add a medium chopped onion to olive oil and cook until onion is soft. Add 1 ½ cups of teriyaki sauce to onions simmer on low heat. Add 1 cup of frozen peas and cubed salmon. Cook for about 5 minutes or until salmon flakes. Serve over rice.
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