Seared Salmon with Mustard-Caper Butter

Food

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SEARED SALMON WITH MUSTARD-CAPER BUTTER 

Ingredients:

• 6 Tbsp unsalted butter, softened
• 2 Tbsp drained capers, coarsely chopped
• 4½ tsp coarsely chopped fresh dill, plus sprigs for garnish
• 2 tsp grainy mustard (I like Maille)
• Grated zest of ½ lemon, plus 4 thin lemon slices for garnish 
• Freshly ground pepper
• 4-6 salmon fillets (6 to 7 oz each), skinned
• Coarse salt
• Freshly cracked pepper
• 1 tablespoon olive oil

A few notes on making this:

• This butter can easily be doubled if you’re making more than four salmon fillets.
• Any compound butter that's left over can be refrigerated for up to one week or frozen for up to one month. 
• Add to other dishes or spread on crusty bread.

Directions:

• Stir together butter, capers, dill, mustard, lemon zest, and ¼ 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 and add salmon, allowing 1 inch of space between fillets (cook in batches if needed).
• Cook, flipping once, until golden brown and just cooked through, 3½ to 5 minutes per side. 
• Serve topped with mustard-caper butter and garnished with dill and lemon slices.