Recently, Westfair wrote about Hotel Nyack rebranding its restaurant, Farm. Chef René Xelo graciously sent us this recipe for one of his most popular dishes for you to try at home:
Ingredients:”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯”¯
8 ounces fresh salmon
2 ounces white wine
4 tablespoons butter
1 cup locally grown heirloom cherry tomatoes”¯
Half-cup green olives, pitted
1 ounce capers”¯
Salt and pepper to taste
Directions:
For the white wine sauce:
Put 2 ounces of white wine and 2 tablespoons of butter in a small saucepan and bring to a slow simmer.
Add capers, green olives and tomatoes and reduce heat to low.”¯
Sauce is ready when tomatoes are soft.”¯
For the salmon:
Heat a frying pan with approximately 2 tablespoons of butter.”¯
Place the salmon in the pan when the pan is hot enough but be careful not to burn the butter.
Add salt and pepper.”¯
Pan-sear the salmon on both sides for one minute per side.
Place the pan with the salmon in the oven and bake at 450 degrees for 8 to 10 minutes.”¯
When the salmon is done, plate and top with white wine sauce. Serves two.
