Pan-fried salmon with capers and lemon rose wine sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This fried salmon dish with a green salad is perfect for a light dinner. You can make it with any type of salmon: salmon, pink salmon, chum salmon, etc. The key is to quickly sear the fish in a hot pan to prevent it from drying out and to keep it juicy and tender inside. Serve it drizzled with a delicious sauce made with butter, rosé wine, herbs, and capers, which, along with lemon juice, add a touch of tartness to the delicate, creamy flavor. Juicy lettuce leaves with a lemon dressing make a perfect garnish. Enjoy this stunning flavor with a glass of dry white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pcs. (200 – 250 g each) salmon fillet (pink salmon, chum salmon, etc.), without skin
- 6 cups mixed green salad
- 1 lemon
- 3 tbsp. l. olive oil
- 2 small shallots, finely chopped
- 2 tablespoons capers, drained
- 0.5 cups dry rose or white wine
- 3 tablespoons cold butter, cut into small cubes
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
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Recipes with similar ingredients: salmon, leaf lettuce, chives, parsley, pink wine, white wine, lemon juice, capers
Cooking the dish according to the recipe:
- Preheat oven to 120°C.
- Place the green salad in a large bowl. Grate the lemon zest over the top and drizzle with the juice of half a lemon (set the other half aside). Drizzle the salad with 2 tablespoons of olive oil, season with salt and pepper to taste, and toss.
- Season the salmon fillet with salt and a little black pepper. Heat a large nonstick skillet over medium-high heat. Once hot, add the remaining 1 tablespoon of olive oil.
Add the fish and cook until golden brown, 2-3 minutes. Turn over and cook for another 2-4 minutes, depending on the thickness of the fillet, until done. Transfer the fish to a baking sheet and place in a warm oven to keep warm while you prepare the sauce. - Return the pan to medium heat and add the shallots and capers. Cook, stirring occasionally, until the onions are soft, 2-3 minutes.
Add the rosé wine and the juice of half a lemon. Bring to a boil, reduce heat, and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, until the sauce is creamy. Stir in the parsley and chives. - Serve the fish drizzled with the sauce and garnished with a green salad.
Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.
Categories:
recipe / Dinner / Main courses / Fish and seafood / Salads / Leafy salads
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