Entree: Italy – Salmone al limone e capperi (Baked salmon with lemon and capers)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
35 min
Ingredients
- 4 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 2 shallots, finely chopped, about 2 oz (55 g) total
- 2 garlic cloves, minced
- 2 tbsp (30 g) capers, drained
- 2 lemons — zest of 1 lemon and juice of 1½ lemons (about 3 tbsp / 45 ml)
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) chopped fresh parsley (plus extra for garnish)
- Salt and freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) water or low-sodium chicken/vegetable stock
- 1 tbsp (15 ml) olive oil for rice
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 g) unsalted butter for asparagus
Instructions
1. Preheat oven to 400°F (200°C). Pat the salmon fillets dry and season both sides with salt and pepper.
2. In an ovenproof skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add shallot and garlic and sauté until softened, about 2 minutes. Add capers and white wine and simmer 1–2 minutes to reduce slightly.
3. Stir in butter, lemon juice and lemon zest, then swirl to create a glossy sauce. Nestle salmon fillets skin-side down into the skillet and spoon some sauce over each fillet.
4. Transfer the skillet to the oven and bake until salmon is just cooked through, about 8–12 minutes depending on thickness (internal temperature ~125–130°F / 52–54°C for medium). Remove from oven and spoon pan juices over fillets; sprinkle with chopped parsley.
5. Meanwhile, rinse rice under cold water. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat, add rinsed rice and stir for 1 minute. Add 3 cups (720 ml) water or stock, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork and keep warm.
6. For asparagus, bring a large pot of salted water to a boil. Add asparagus and cook 2–4 minutes until bright green and tender-crisp. Drain and toss with 1 tbsp (15 g) butter and a pinch of salt.
7. Plate rice and asparagus as desired and place a salmon fillet on each plate. Spoon additional lemon-caper sauce from the skillet over the salmon and garnish with extra parsley and lemon wedges.
