And I know just the dish to showcase that creamy buttery-ness. Salmon in Tomato Caper Butter!
The absolute secret is in the delicious sundried tomato pesto and its satisfying marriage with said creamy buttery-ness.
Four tablespoons of one, two tablespoons of the other, mash well and voila', the secret alchemy that's going to transform mere rice and salmon to a dinner to write home about.
My journey around the kitchen has me pan searing the salmon, making a red wine vinegar reduction, whisking in the wonderful buttery pesto, and introducing little explosions of briny tartness in the form of capers. ::swoon::
Nestle to the side fresh green beans, blanched, sauteed and rolling in crisps of garlic, and you've got a meal to savor indefinitely! In fact I'm still savoring it this morning. ::drool::
Salmon in Tomato Caper Butter
Juice of a lemon (or 3 tablespoons)
1 teaspoon fresh oregano, coarsely chopped
1 1/2 pounds salmon fillets
8 ounces angel hair pasta or 3 cups cooked rice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup red wine vinegar
2 tablespoons capers
4 tablespoons butter, softened
2 tablespoons sundried tomato pesto
Mash together butter and pesto. Set aside.
Cook pasta or rice per package directions. Keep warm.
On medium high, saute' salmon 4 minutes. Turn fish, cover and cook 4 more minutes. Remove from pan, season with salt and pepper, and cover to keep warm.
Reduce heat in same saute' pan to medium. Place vinegar, capers, lemon juice, and oregano in pan. Cook and stir several minutes or until liquid has reduced by half. Remove from heat and whisk in one half of the tomato/butter blend.
Stir remaining tomato butter blend into rice or pasta.
Serve sauce over salmon.
Sigh deeply with contentment.