Total 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." -Â Patricia Lucas-Schnarre