Wild Sockeye Salmon with Capers & Dill Sauce
by The Nest Restaurant
This delicious dish has been on the menu for thirty years. Proprietors Charles and Eliza Carter, who have owned The Nest for the past five and half years, graciously share this recipe with our Taste of Squamish readers to prepare at home this season.
6oz wild sockeye salmon filet
1tbsp capers in brine
1/2 cup fresh whip cream
Salt and pepper
Preheat over to 450 degrees. Pan-sear the salmon skin side down roughly one minute, flip and sear top side. Place the salmon in oven and bake for 5-7 minutes. Simmer and reduce cream, capers, brine and dill in pan until thick. Remove salmon from oven and plate. Pour sauce on top of salmon (skin removed if desired) and garnish with a fresh lemon wedge. Nicely served with rosemary potatoes and fresh vegetables.
Enjoy Brackendale year round on the Nest Restaurant's indoor pation.
The Nest Restaurant
41340 Government Road