This foolproof pan roast is on the table in minutes

People often fear the task of browning butter, but here’s one of the most foolproof cooking methods: Brown the food in a pan, then stick it in the oven until everything is done on the inside, too. Brown-Butter Salmon with Tomatoes and Capers literally takes minutes if you like the salmon a little underdone as I do and if you don’t, it only takes a couple minutes more.

Brown Butter Salmon With Tomatoes and Capers

Makes: 4 servings
Time: 15 minutes

Ingredients

• 4 tablespoons unsalted butter
• Salt and pepper
• 4 thick salmon fillets or steaks (about ½ pounds total), skin on
• 1 pint cherry or grape tomatoes, halved if you like
• 1 tablespoon drained capers
• Lemon wedges

Instructions

1. Heat the oven to 475°F. Put the butter and a sprinkle of salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.
2. Cook, undisturbed, until the salmon sizzles and the butter darkens, 2–3 minutes, Scatter the tomatoes and capers around the fish and transfer the pan to the oven.
3. Roast without turning until the salmon browns on top and the inside is as crooked as you like (you’ve got to peek between the flakes with a knife to check), 3–8 minutes. (If you’d rather they be opaque all the way through, then leave in the oven for up to 8 minutes. Just don’t overcook them or they’ll be dry.)
4. Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.

Source : Medium