Title: Seared Salmon with Warm Potato Salad & California Dill Bu
Categories: Fish Salmon
Yield: 4 Servings

4		Salmon steaks, 4 oz each
		Salt and pepper to taste
1	tb	Oil
1	lb	New potatoes, skin on
4	tb	Dill butter
1	tb	Chopped capers
1	tb	Chopped shallots
		Salt and pepper
4	tb	Dill butter
		Chopped dill
		Dill Butter:
2	tb	Dry white wine (sub: stock
		Or water)
8	tb	Sweet butter, at room
		Temperature
1	tb	Fresh dill, chopped
		Salt and pepper to taste

Season salmon. Sear one side for 2 min in oil over med-high heat. Turn and sear 1 min or until done as desired.

Boil potatoes in salted water until tender, 20-25 min. Peel potatoes and mash lightly with a fork. Toss with dill butter, capers, and shallots. Season with salt and pepper to taste.

Spoon 1 T dill butter onto each of four plates. Mound potatoes in middle. Arrange seared salmon on top of potatoes. Sprinkle with additional chopped dill, if desired.

Dill Butter

Bring wine to a boil. Reduce heat to low and add 2 T butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 T pieces, whisking constantly after each addition. Do not let mixture boil. Remove from heat and add chopped dill. Season. Keep warm and reserve.

"Recipe property of Thomas Keller, The French Laundry, Yountville, California"

From: Michael Loo Date: 20 Jun 98

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