Lemon Caper Salmon

15 mins
Serves 1
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Directions

  1. 1Preheat your pan to medium heat and your oven to 500 degrees.
  2. 2Preheat your pan to medium heat and your oven to 500 degrees.
  3. 3Preheat your pan to medium heat and your oven to 500 degrees.
  4. 4Salt and pepper the flesh side of the salmon filet.
  5. 5Salt and pepper the flesh side of the salmon filet.
  6. 6Salt and pepper the flesh side of the salmon filet.
  7. 7Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
  8. 8Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
  9. 9Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
  10. 10Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
  11. 11Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
  12. 12Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
  13. 13Set the pan aside and saute minced shallot and garlic until lightly browned.
  14. 14Set the pan aside and saute minced shallot and garlic until lightly browned.
  15. 15Set the pan aside and saute minced shallot and garlic until lightly browned.
  16. 16Turn the heat to high, and add a glass of Pinot Grigio to the pan.
  17. 17Turn the heat to high, and add a glass of Pinot Grigio to the pan.
  18. 18Turn the heat to high, and add a glass of Pinot Grigio to the pan.
  19. 19Once the wine has reduced, turn off the heat and add butter.
  20. 20Once the wine has reduced, turn off the heat and add butter.
  21. 21Once the wine has reduced, turn off the heat and add butter.
  22. 22Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
  23. 23Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
  24. 24Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
  25. 25Serve the cooked salmon over basmati rice and arugula, topped with the sauce.
  26. 26Serve the cooked salmon over basmati rice and arugula, topped with the sauce.
  27. 27Serve the cooked salmon over basmati rice and arugula, topped with the sauce.

Ingredients

  • 1 salmon filet
  • 1 salmon filet
  • 1 salmon filet
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 small shallot
  • 1 small shallot
  • 1 small shallot
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 glass Pinot Grigio
  • 1 glass Pinot Grigio
  • 1 glass Pinot Grigio
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp tarragon
  • 2 tbsp tarragon
  • 2 tbsp tarragon
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 2 tsp capers
  • 2 tsp capers
  • 2 tsp capers
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 serving basmati rice
  • 1 serving basmati rice
  • 1 serving basmati rice
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula

Equipment

panoventongsspoonmeat thermometer
Lemon Caper Salmon | Clip Recipe