Prep: 10 mins
Cook: 20 mins
- 1 tsp rapeseed oil
- 4 x salmon fillets
- 1 small red onion, chopped
- 2 cloves garlic, crushed
- 250ml fish stock
- 50ml white wine
- 70ml double cream
- 1 tsp lemon juice
- 1 tbsp fresh chopped dill
- 11/2 tbsp nonpareille capers, well drained
- 1 tbsp fresh chopped flat leaf parsley
Place the skillet on the hob, add the oil and heat over a medium heat until hot and just smoking. Add the salmon fillets to the skillet, skin side down and cook for about 6 minutes, reducing temperature, if necessary, until golden. Carefully turn salmon pieces over and cook for a further 3-4 minutes, until fish is just flaking. Transfer to a warm plate and keep warm.
Add onion and cook for 5 minutes, over a low heat, stirring occasionally until softened. Add garlic and cook over a low heat for 30 seconds. Add stock and wine and bring to the boil and boil rapidly until reduced by two thirds. Add cream and bring back to the boil and boil rapidly until reduced by about half and beginning to thicken.
Stir in the lemon juice and two thirds of the dill, capers and parsley into the sauce. Return the salmon and any juices to the skillet and bring back to a simmer spooning sauce over the salmon.
Scatter over remaining dill, capers and parsley and serve.
If you can’t find nonpareille capers substitute with larger capers and roughly chop.