This foolproof pan roast is on the table in minutes
People often fear the task of browning butter, but here’s one of the most foolproof cooking methods: Brown the food in a pan, then stick it in the oven until everything is done on the inside, too. Brown-Butter Salmon with Tomatoes and Capers literally takes minutes if you like the salmon a little underdone as I do and if you don’t, it only takes a couple minutes more.
Brown Butter Salmon With Tomatoes and Capers
Makes: 4 servings
Time: 15 minutes
- 4 tablespoons unsalted butter
- Salt and pepper
- 4 thick salmon fillets or steaks (about ½ pounds total), skin on
- 1 pint cherry or grape tomatoes, halved if you like
- 1 tablespoon drained capers
- Lemon wedges
- Heat the oven to 475°F. Put the butter and a sprinkle of salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.
- Cook, undisturbed, until the salmon sizzles and the butter darkens, 2–3 minutes, Scatter the tomatoes and capers around the fish and transfer the pan to the oven.
- Roast without turning until the salmon browns on top and the inside is as crooked as you like (you’ve got to peek between the flakes with a knife to check), 3–8 minutes. (If you’d rather they be opaque all the way through, then leave in the oven for up to 8 minutes. Just don’t overcook them or they’ll be dry.)
- Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.
Source : Medium