4salmon fillets with skin or not, whatever you like.
2tablespoonspine nuts
2tablespoonssundried tomatoes
1sticksalted butter
1tablespooncapers
2tablespoonsextra virgin olive oil
sea salt
freshly ground pepper
Instructions
Pat the salmon dry on both sides. Season with sea salt and freshly ground pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat.
Add two salmon fillets to the pan (skin side down first if you like crispy skin. Please see recipe notes)Cook each side for 4 minutes until golden and flaky.
While salmon cooks make the sauce.
Chop the sundried tomatoes into medium-small pieces.
Place a medium skillet on medium heat. Add the pine nuts. Toast pine nuts for 2-3 minutes until they are nice and brown. Don't overdo it, pine nuts will become bitter and inedible.
Add the butter to the pan. Stir the butter with a spatula continuously. After 2 to 3 minutes, the butter will start to brown. Be careful not to burn the butter. If needed lower the heat.
Add the chopped sundried tomatoes and stir for 1 minute. Add the capers, stir brown butter sauce and serve immediately over salmon fillets.
Notes
For perfectly crisp skin:If you like perfectly crisp skin on your salmon, don't fidget with the fish while it cooks; Press it down lightly for one minute with a spatula. The skin will start to crisp up nicely if you wait the whole 7 minutes and then turn it around—Cook the other side for 1 to 2 minutes. Then, turn salmon one more time and crisp up the skin for one more minute. Plate salmon skin side up to preserve the crispy skin and serve sauce around salmon, not on the skin.Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.