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Author:
Kevin Curry
Salmon in Lemon Caper Sauce with Bok Choy
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Salmon in Lemon Caper Sauce with Bok Choy
Ingredients for 3 Lemon Caper Salmon servings
Substitution
Note
- spray avocado oil
- 6 baby bok choy (~680g), halved
- pinch of sea salt & pepper
- 1 tablespoon avocado oil (or olive oil)
- pinch of sea salt & pepper
- ~15oz center cut salmon, divided into equal 5oz portions
- substitute: halibut or chicken breast
- Lemon Caper Sauce
- 1 tablespoon avocado oil
- 3 tablespoons butter
- 1 shallot, finely diced
- 1 tablespoon flour (wheat, oat or all purpose)
- 3 tablespoons capers
- 1/3 cup white wine
- Juice from 1/2 lemon
- Fresh chopped parsley to taste
Steps
Step 1
Set a carbon steel skillet on medium high heat. Once hot, spray with oil and add bok choy and sear for 2-3 minutes. To help them soften and wilt, add a few tablespons of water to the pan to create steam. Remove and set aside.
Step 2
Season salmon with sea salt & pepper on both sides while the bok choy finishes.
Step 3
In the same skillet add 1 tablespoon of oil and the salmon, skin side down. Sear for 5 – 6 minutes, until sear marks appear and the skin lifts off the skillet. Then flip and cook on top for 3 – 4 minutes, then set aside.
Step 4
Reduce the heat to medium then add 1 tablespoon of avocado oil, 1 tablespoon of butter and the shallot. Cook for 2 -3 minutes then add flour, capers and white wine. Let the wine reduce to about 1/4 cup, reduce the heat to low, then add the remaining butter, lemon juice and fresh parsley.
Step 5
Remove the skin from the salmon (if desired), then nestle the salmon in the sauce and allow the salmon to finish cooking in the sauce off the heat.
Step 6
Season to taste with sea salt & pepper. Enjoy the salmon along with the bok choy (or veggies of your choice).
Salmon in Lemon Caper Sauce with Bok Choy
Kevin Curry
INGREDIENTS
- spray avocado oil
- 6 baby bok choy (~680g), halved
- pinch of sea salt & pepper
- 1 tablespoon avocado oil (or olive oil)
- pinch of sea salt & pepper
- ~15oz center cut salmon, divided into equal 5oz portions
- substitute: halibut or chicken breast
- Lemon Caper Sauce
- 1 tablespoon avocado oil
- 3 tablespoons butter
- 1 shallot, finely diced
- 1 tablespoon flour (wheat, oat or all purpose)
- 3 tablespoons capers
- 1/3 cup white wine
- Juice from 1/2 lemon
- Fresh chopped parsley to taste
INSTRUCTIONS
-
Set a carbon steel skillet on medium high heat. Once hot, spray with oil and add bok choy and sear for 2-3 minutes. To help them soften and wilt, add a few tablespons of water to the pan to create steam. Remove and set aside.
-
Season salmon with sea salt & pepper on both sides while the bok choy finishes.
-
In the same skillet add 1 tablespoon of oil and the salmon, skin side down. Sear for 5 – 6 minutes, until sear marks appear and the skin lifts off the skillet. Then flip and cook on top for 3 – 4 minutes, then set aside.
-
Reduce the heat to medium then add 1 tablespoon of avocado oil, 1 tablespoon of butter and the shallot. Cook for 2 -3 minutes then add flour, capers and white wine. Let the wine reduce to about 1/4 cup, reduce the heat to low, then add the remaining butter, lemon juice and fresh parsley.
-
Remove the skin from the salmon (if desired), then nestle the salmon in the sauce and allow the salmon to finish cooking in the sauce off the heat.
-
Season to taste with sea salt & pepper. Enjoy the salmon along with the bok choy (or veggies of your choice).
Nutrition per serving
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