Salmon With Lemon Caper Sauce

• Fish
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaf
• 2 large shallots, peeled (1 1/2 ounces total)
• 3 tablespoons olive oil
• 3 tablespoons vegetable oil
• 4 salmon fillets
• Sauce
• 2 1/2 tablespoons fresh lemon juice
• 1/4 cup dry white wine
• 1/4 cup fish stock (or 2 T each water and clam juice)
• 1/4 cup half & half light cream (or whipping cream)
• 1 anchovy fillet (or 1/2 tsp anchovy paste)
• 1 teaspoon Dijon mustard
• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons capers, drained,divided
• salt
• cayenne pepper

1. Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
2. Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
3. Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
4. Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
5. Keep warm.
6. Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
7. Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.

parsley, fresh basil leaf, shallots, olive oil, vegetable oil, salmon, sauce, lemon juice, white wine, fish stock, light cream, anchovy fillet, mustard, unsalted butter, capers, salt, cayenne pepper

Taken from www.food.com/recipe/salmon-with-lemon-caper-sauce-71359 (may not work)