Salmon Au Beurre Noir

This is an old recipe from the 1880’s often served in the old west towns and has been brought up to today’s standards

INGREDIENTS:

1 lb Salmon (Columbia River) fillet*
1 Tbs. capers
1 onion, sliced
4 Tbs. white wine vinegar (Divided)
2 oz unsalted butter
few sprigs fresh parsley

For garnish:
Fresh chopped parsley

PREPARATION:

Rinse the Salmon fillet and pat dry. Peel and slice the onion, rinse and chop the parsley.

COOKING:

Put the Salmon into a large frying pan and cover with pure cold water. Add the onion, half the vinegar and the parsley. Bring to the boil, reduce the heat and simmer gently for 15 minutes.

While the salmon is simmering, melt the butter in a medium skillet over medium-high heat. Cook until the butter turns rich golden brown and gives off a nutty aroma (This is called beurre noir in French, and translates as “black butter.”) Add the remaining vinegar and capers and boil for 1 minute.

Take the salmon out of the pan when it’s time, removing any bones and cut into 2 pieces. Place in a warmed serving dish. Pour the beurre noir over the fish and sprinkle with parsley.


* note the Columbia River king salmon is best, is more delicate, with subtle and delicious texture and flavor.