Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Café de Paris Sauce:
- 1/2 cup unsalted butter, softened
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon capers, drained
- 1 garlic clove, minced
- 1 anchovy fillet, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Season the salmon fillets with salt and pepper, then brush them with olive oil and lemon juice.
3. Grill the salmon fillets for 4-5 minutes per side, or until they are cooked through and flaky.
4. While the salmon is grilling, make the Café de Paris Sauce. In a food processor or blender, combine the softened butter, Dijon mustard, parsley, tarragon, chives, capers, garlic, anchovy fillet, Worcestershire sauce, paprika, cayenne pepper, salt, and pepper. Pulse until the mixture is smooth and well combined.
5. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes.
6. Serve the salmon fillets with a generous spoonful of the Café de Paris Sauce on top, and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 472
- Fat: 40g
- Carbohydrates: 2g
- Protein: 27g
Substitutions for ingredients:
- You can use any type of fish fillet instead of salmon.
- If you don't have fresh herbs, you can use dried herbs instead.
- If you don't have capers, you can use chopped pickles or olives instead.
- If you don't have anchovy fillets, you can use anchovy paste or skip this ingredient altogether.
Variations:
- You can add a splash of white wine or lemon juice to the Café de Paris Sauce for extra flavor.
- You can also add some chopped shallots or onions to the sauce for a different flavor profile.
Tips and tricks:
- Make sure to brush the salmon fillets with olive oil and lemon juice before grilling to prevent them from sticking to the grill.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute and keep the fish moist.
- You can make the Café de Paris Sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salmon and sauce in separate airtight containers in the fridge for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
- To reheat the sauce, place it in a small saucepan and heat over low heat, stirring constantly, until warmed through.
Presentation ideas:
- Serve the grilled salmon fillets on a bed of rice or quinoa, and drizzle the Café de Paris Sauce over the top.
- Garnish the dish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh parsley
Pairings:
- Serve the grilled salmon with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the salmon is sticking to the grill, make sure to brush it with enough oil and lemon juice before grilling.
- If the Café de Paris Sauce is too thick, you can add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover salmon and sauce in the fridge within 2 hours of cooking.
Food history:
- Café de Paris Sauce is a classic French sauce that originated in Geneva, Switzerland in the 1940s. It is typically served with grilled meats and fish.
Flavor profiles:
- The grilled salmon has a smoky and slightly sweet flavor, while the Café de Paris Sauce is rich, tangy, and herbaceous.
Serving suggestions:
- This dish makes a great main course for a dinner party or special occasion.
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