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Martini Salmon


4 Foley Farm Raised Salmon fillets
(6 ounces each, about 1/3" thick)
2 tablespoons chopped shallots
salt & pepper to taste
zest of lemon, grated finely
3 tablespoons butter
1 tablespoon lemon juice
1/2 cup dry vermouth
4 tablespoons butter
1 tablespoon Dijon mustard
2 tablespoons chopped capers
3 tablespoons chopped parsley


(serves 6)

Preheat 2 large non-stick skillets. Divide the 3 tablespoons butter between them and place the fillets in pans without overlapping. Sprinkly fillets lightly with salt and pepper, cover pans and cook over medium-high heat 2-3 minutes, just to firm up the fillets. Using a large spatula, transfer them to warm plates. Pour vermouth into skillets and bring to a boil. Combine contents of pans. Whip in the remaining butter and rest of ingredients, spoon over fish.

* from the Foley Fish Cookbook


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