Pan-Fried Salmon with Lemon and Capers
Total time: 15 minutes
Lemon and capers combine to add lots of flavor to this simple preparation. Quickly seared, they can finish cooking over low heat while you enjoy the salad.
Ingredients:
- 2 salmon fillets, 12oz total weight, 350gr, 12.5oz
- 1 lemon, 58gr, 2oz
- 1 tbs capers, 8.6gr, .3oz
- 1 tsp olive oil, 4.5gr, .16oz
- 1 tsp butter, 5gr, .18oz
Instructions:
- Slice lemon, 4 - 6 slices.
- Heat butter and oil in large non-stick skillet over medium-high heat.
- Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
- Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers.
- Turn the heat to low, cover and let finish cooking, 5 - 10 minutes, depending on thickness.
- Remove and slide the filets of the skin.
- Serve, garnished with lemon slices and capers, dill sauce on the side.
White Wine and Dill Sauce
Ingredients:
- 1/3 cup chicken stock, 75gr, 2.65oz
- 1/3 cup white wine, 75gr, 2.65oz
- 1 tsp dried dill weed (leaves - not seeds)
- 1 tsp dried chives
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water, 5.2gr, .18oz
- 1/3 cup crème fraiche or sour cream or Greek yogurt, 100gr, 3.5oz Greek yogurt
Instructions:
- In small saucepan over medium heat bring wine and stock to a boil.
- Mix cornstarch in water and stir into simmering stock. Cook until thickened - should be quite thick.
- Stir in herbs.
- Remove from heat and stir in crème fraiche. Cover and keep warm until serving.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1037 / 518.5 Total Carbohydrates: 18 / 9 Dietary Fiber: 2 / 1 Total Fat: 65 / 32.5 Saturated Fat: 20 / 10 Cholesterol: 225 / 112.5 Protein: 77 / 38.5 Calcium: 212 / 106 Sodium: 574 / 287 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes you eat everything, including the lemon...
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/