This is the ideal recipe for Thai iced tea! Thai tea leaves can be found in any Asian market. This delicious drink is incredibly simple to create, but be careful lest you start to question the recipe at your favorite Thai eatery. Making Thai tea from scratch gives you the greatest flavor because some Thai tea mixes contain food coloring to make them bright orange and some are branded as “Thai tea powder”.
| Prep Time: | 5 mins |
| Cook Time: | 7 mins |
| Total Time: | 12 mins |
| Servings: | 2 |
Ingredients
- 2 (6 ounce) boneless, skinless salmon fillets
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon all-purpose flour
- 2 tablespoons clarified butter
- 2 tablespoons drained capers
- ¼ cup white wine
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1 tablespoon water, or as needed (Optional)
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Gather all ingredients.
- ALLRECIPES / DIANA CHISTRUGA
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- ALLRECIPES / DIANA CHISTRUGA
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- ALLRECIPES / DIANA CHISTRUGA
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- ALLRECIPES / DIANA CHISTRUGA
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- ALLRECIPES / DIANA CHISTRUGA
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- ALLRECIPES / DIANA CHISTRUGA
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
- ALLRECIPES / DIANA CHISTRUGA
- You can use olive oil instead of clarified butter, and tarragon or dill instead of parsley.
- You should get about 1 1/2 teaspoons zest and 2 tablespoons juice from the lemon.
- If not using wine, you can substitute with 3 tablespoons water plus the juice from 1/2 of a lemon.
- Use center-cut salmon fillets for this; do not use tail pieces. Make sure your fillets are about ½-inch thick.
Reviews
The leftovers were even better! I had frozen salmon, and I thawed it as it cooked. Not ideal, but it was midweek dinner. No matter, it was delicious.
Great recipe. I added too much salt, not realizing the capers are salty. Other than my error, very tasty and easy to make. I will make this over and over.
This recipe produced a very tasty piece of salmon. I am usually not a fan of capers but wanted to try something different so I marched on and made the recipe as written. I only had to substitute rose for the white wine. The result was excellent. I would probably still cut down on the capers for personal taste but the sauce had wonderful acidity and made for a great lunch. Thanks, Chef John!