Recipe of the Week


Prep Time: 15 Minutes
Yields: 4 Servings

The flavor of lemon and capers are a great marriage with most seafood, and salmon is no exception.

1 tsp lemon juice
2 tbsps capers, in juice
¼ pound butter
¼ cup minced shallots
¼ cup minced garlic
¼ cup flour
1 ounce white wine
2 cups whipping cream
2 tbsps chopped chives
⅛ tsp lemon zest
salt and black pepper to taste
granulated garlic to taste

In a large skillet, melt the butter on medium-high heat. Add shallots, minced garlic and capers and sauté 1 minute or until wilted. Stir in flour and blend well. Add lemon juice and wine to deglaze. Pour in whipping cream and reduce sauce over medium-high heat for 7–10 minutes or until liquid coats the back of a spoon. Be careful to prevent cream from boiling over. Season with salt, black pepper and granulated garlic to taste. Add chives and lemon zest. Place salmon fillets in the center of a 10-inch serving plate and surround with a generous portion of lemon caper cream.


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