Salmon Piccata With Maitre D Butter Recipes

Steps:

• For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
• For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
• For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
• While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

Steps:

• SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
• HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
• While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
• When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
• Transfer the salmon to a plate and set aside.
• POUR OFF AND DISCARD the excess butter from the pan.
• Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
• Boil for 1 to 2 minutes to reduce the liquid slightly.
• Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
• Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
• Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.

Steps:

• Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
• Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.