Crispy Salmon on Lemon-caper Wilted Greens
By Tested and perfected in the Sur la Table kitchen
Crispy Salmon on Lemon-caper Wilted Greens
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 tablespoons extra-virgin olive oil
- 4 (5-ounce) salmon fillets with skin
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 clove garlic, minced
- 2 zucchini, thinly sliced
- ½ pound spinach, washed and patted dry
- 2 teaspoons capers, drained
- 2 teaspoons lemon zest
- 2 tablespoons flat-leaf parsley leaves
- ¼ cup heavy whipping cream
- Kosher salt and freshly ground black pepper
One of the best skills to master in the kitchen is the art of pan-frying and making the subsequent pan sauce that follows. We use salmon in this recipe, however halibut, chicken or even pork tenderloin, would be wonderful accompaniments to this sauce.
Preheat an oven to 400 degrees and position the oven rack in the middle.
Place a large oven-proof skillet on the stove over a medium-high heat, and add olive oil. When the oil is just starting to shimmer, add the salmon, presentation side first. Sear to a light-golden brown color, about 2 minutes. Turn the salmon over to the skin-side and transfer to the oven. Bake until the salmon is flaky and slightly pink inside, about 5 minutes. Transfer the salmon to a plate; reserving the skillet and set aside.
Place the skillet back on the stove over a medium heat and add the butter. Once the butter begins to foam, add the shallot and garlic and sauté until soft, about 2 minutes. Add the zucchini, spinach, capers, lemon zest, parsley and cream. Cook until the spinach is wilted, about 2 minutes. Taste and season with salt and pepper.
To serve: Spoon the wilted greens mixture onto warmed dinner plates, and place the salmon on top. Serve immediately.
Preheat an oven to 400 degrees and position the oven rack in the middle.
Place a large oven-proof skillet on the stove over a medium-high heat, and add olive oil. When the oil is just starting to shimmer, add the salmon, presentation side first. Sear to a light-golden brown color, about 2 minutes. Turn the salmon over to the skin-side and transfer to the oven. Bake until the salmon is flaky and slightly pink inside, about 5 minutes. Transfer the salmon to a plate; reserving the skillet and set aside.
Place the skillet back on the stove over a medium heat and add the butter. Once the butter begins to foam, add the shallot and garlic and sauté until soft, about 2 minutes. Add the zucchini, spinach, capers, lemon zest, parsley and cream. Cook until the spinach is wilted, about 2 minutes. Taste and season with salt and pepper.
To serve: Spoon the wilted greens mixture onto warmed dinner plates, and place the salmon on top. Serve immediately.