Salmon Capriccio

  5.0 – 1 reviews  • Main Dish
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 1 serving

Ingredients

  1. 1/2 cup cauliflower florets
  2. 1/4 cup sliced potatoes
  3. Grapeseed oil
  4. Salt and pepper
  5. One 6-ounce salmon fillet
  6. 2 tablespoons unsalted butter
  7. 1 ounce white wine
  8. 3 strands saffron
  9. 1 teaspoon capers
  10. 1 tablespoon chopped fresh parsley
  11. 2 ounces chicken stock
  12. Juice of 1 lemon

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.
  3. Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.
  4. Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside.
  5. Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce.
  6. Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.

Nutrition Facts

Serving Size 1 of 1 servings
Calories 720
Total Fat 53 g
Saturated Fat 21 g
Carbohydrates 19 g
Dietary Fiber 4 g
Sugar 4 g
Protein 39 g
Cholesterol 156 mg
Sodium 1040 mg

Reviews

Michelle Freeman
So easy to make. We loved it!!

 

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