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Seared Salmon with Raisin and Caper Butt




Source of Recipe


Little Shamrock's
Seared Salmon with Raisin and Caper Butter

http://www.littleshamrocks.com/image-files/seared-salmon.jpg

Seared Salmon with Raisin and Caper Butter

Ingredients for Butter:
1/4 c. raisins
1 stick Irish butter such as Kerrygold, softened*
1/3 c. capers
grated zest of 1 lemon
1 tbsp. chopped chives

Ingredients for Salmon:
8 (6 oz.) salmon fillets, preferably wild
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. vegetable oil

* Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 teaspoon kosher salt.

Preparation:

Butter:
In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.

In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6 inch long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.

Salmon:
Season salmon fillets with salt and pepper. In 12 inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.

Slice log of butter into 8 coins. Top each salmon fillet with one coin and serve immediately.