Seared Salmon with Raisin and Caper Butter


  • ¼ cup raisins
  • 1 stick Irish butter such as Kerrygold, softened*
  • 1/3 cup capers
  • Grated zest of 1 lemon
  • 1 tablespoon chopped chives
  • 8 (6-ounce) salmon fillets, preferably wild
  • 2 teaspoons kosher salt
  • + 2 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons vegetable oil

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

View full recipe at SpringPad


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