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Salmon with leek and caper sauce

A delicious, elegant and easy way to impress your company! Flavorful, rich and salty sauce compliments wonderfully the salmon. This combination of salmon, leeks, capers, and wine provides a perfect dish that everyone will love. Goes well with fresh steamed asparagus and new potatoes. Try this easy to make and great tasting recipe!!!

Posted on December 19, 2009

Makes 4 servings

IngredientsSalmon with leek and caper sauce

2 tbsp butter, melted

4 thick salmon fillets (about 5-6 ounces each)

salt and black pepper

Leek and Caper Sauce

2 tbsp butter

1 leek, chopped

1 cup white wine

2 tbsp capers, drained

1 tbsp fresh parsley, finely chopped

salt and black pepper


1. Brush an oven proof dish with butter and put the fish fillets in a singe layer. Brush the fish with melted butter, season to your taste with salt and black pepper. Bake under the broiler until the fish is just cooked. Remove and cover with foil to keep warm.

2. To make the sauce, melt the butter in a pan and cook the leek gently until soft, but not brown. Add the wine and simmer for 4 min or until the wine reduces. Add capers and parsley, salt and pepper to taste, simmer for 1 more minute, then remove from heat.

3. Spoon the hot sauce over the fish and serve immediately.

Note: You can grill the fish instead of broiling it. It will have a smoky flavor, it is delicious.




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