| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 cups mixed salad greens
- 1 lemon
- Kosher salt and freshly ground black pepper
- Four 6- to 8-ounce skinless salmon fillets
- 3 tablespoons extra-virgin olive oil
- 2 small shallots, finely chopped
- 2 tablespoons drained capers
- 1/2 cup dry rose wine or white wine
- 3 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
Instructions
- Preheat the oven to 250 degrees F.
- Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside.
- Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce.
- Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
- Serve the sauce over the salmon, with the dressed greens alongside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 46 g |
| Saturated Fat | 13 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 132 mg |
| Sodium | 812 mg |
Reviews
Made this for date night and we loved it!
The sauce is incredible, best I’ve ever made for salmon!
OMG! So good! I had a half bottle of Rose to use up and found this recipe. I did not expect it to be HALF as good as this. Simple and superb. The lemon pops. The parsley adds depth. The capers are perfect. I will be making this a lot!
This was the most delicious salmon recipe I have ever made or eaten! It was elegant plated along side the greens. It was specially prepared for my hubby’s birthday and was perfect. I will definitely be doing this again.
Simply delicious!
Delicious
Sooooooo Good! It’s become a staple.
Whenever I ask my friends and family which meal of Ayesha Curry’s that I have cooked do they like best and this dish is it. This is the most popular request that I get the most. I love this dish as the salmon is very tender and juicy. It’s because of this dish that I have the love for capers. The sauce is the kick to this dish as it is clean your plate type of good and full of flavor. You will be wanting to make your own instead of going out for it. Trust Me!
We make this at least once a week! Thank you Ayesha!
My picky three year old loved it…cleaned her plate which is rare in this household……