Pavé de Saumon Sauce Citron-Câpres

Instructions

1. Pat the salmon fillets completely dry with kitchen paper. Season the flesh side with salt and white pepper.
2. Heat olive oil in a non-stick or stainless skillet over high heat until shimmering. Place salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent curling.
3. Cook on the skin side for 4–5 minutes until the skin is deeply golden and crispy and the salmon is cooked about two-thirds up the fillet. Flip and cook flesh side for 1–2 minutes until just opaque. Remove and rest on a warm plate.
4. Reduce heat to medium. Add the minced shallot to the pan and cook for 2 minutes. Pour in the white wine and let reduce by half.
5. Add the juice of both lemons and the capers. Swirl in the cold butter piece by piece, moving the pan off and on the heat to emulsify into a glossy beurre blanc-style sauce.
6. Stir in chopped parsley. Taste and adjust seasoning — the sauce should be bright, buttery and tangy.
7. Plate the salmon skin-side up to keep it crispy. Spoon the sauce around and over. Serve with steamed haricots verts and new potatoes.

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