salmon and green sauceTotal Recipe Yield: 4 servings
Portion Size: .5 lb salmon
Vegan:Ìý±·´Ç
LO Vegetarian: No
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

  • 3 lemons - cut into 1/4 inch thick slices
  • 4 tablespoons chopped fresh parsley - save the stems
  • 1 large shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 pound skinless salmon fillet
  • 2 tablespoons of capers, rinsed and chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of honey

Directions

  • Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet
  • Lay the parsley stems across the lemon in a crisscross pattern
  • Sprinkle 2 tablespoons of the shallot over the lemon and parsley stems
  • Add wine and water to skillet
  • Cut the salmon into 4 equal pieces and lay on top of the lemon and parsley stems
  • Set the heat high to bring the liquid in the pan to a boil then reduce heat to low and cover pan
  • Cook for 18-20 minutes
  • Remove salmon from pan to a plate
  • Discard lemon slices
  • Heat the remaining liquid in the pan and simmer until reduced
  • Combine all of the remaining ingredients in a small-medium bowl
  • Strain the cooked liquid through a fine mesh strainer into the bowl with the remaining ingredients
  • Add salt & pepper and whisk
  • Serve salmon and spoon herb/caper mix over salmon
  • Serve with mashed potatoes

Why did you choose to submit this recipe?
"Always a birthday request and a recipe to break out on special occasions. The green sauce is fresh, briny and a bit sweet and goes great with salmon. Pair it with mashed potatoes for the full treat." - Patricia Lucas-Schnarre