Wild salmon with artichokes and capers in brown butter
4 (6 ounce) pieces of wild salmon
Salt and pepper
1 tablespoon Bellucci Extra Virgin Olive Oil
2 tablespoons butter
1 14.75 ounce jar of Cynara Petite Artichoke Hearts in Water, drained and sliced
2 tablespoons capers, drained
2 tablespoons toasted hazelnuts, chopped
2 tablespoons finely chopped parsley
- Season the salmon with salt and pepper and heat a sauté pan over medium high heat. Add the olive oil and the pieces of salmon. Cook for 3 minutes on one side until it develops a bit of a crust. Gently flip it over and finish cooking, keeping the center pink. Place the salmon on a plate and reserve covered with foil.
- Add butter to the pan and cook until the milk solids turn brown and have the aroma of nuts. Add the artichokes and capers and toss in the brown butter. Spoon this over the salmon. Top with hazelnuts, parsley and finishing salt to serve.