Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

I don’t know about you, but I am always looking for simple and healthy salmon recipes. A few weeks ago, I came across Giada De Laurentiis’s recipe for “Salmon with Lemon, Capers, and Rosemary” on the Food Network website. I have been dying for the opportunity to try it. So on a recent to Costco trip, I was able to purchased some Atlantic salmon farmed in Norway. It is rated by the Seafood Watch as a “good alternative.” I have their app on my cell and I don’t buy any fish unless it is recommended by them.

As luck would have it, I had all the ingredients at home—even the fresh ones, lemon and rosemary. Apparently, capers don’t go bad, because they are in a brine of vinegar; so I was all set to prepare this delicious dish! What makes this recipe dummy proof is that you cook the fish in foil packets in a pan over the cooktop or just on the grill. It comes out very moist and tasty! I guarantee you won’t be disappointed!
Salmon with Lemon, Capers, & Rosemary

 

Salmon with Lemon, Capers, & Rosemary

Ingredients:

  • 4 (6 ounce) salmon fillets
  • ¼ cup organic extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • ¼ cup lemon juice ( about 1 lemon)
  • ½ cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions:

  1. Brush the tops and bottoms of the fillets with olive oil. Sprinkle with salt, pepper, and rosemary. Place each piece of salmon in the center of the foil—large enough to fold and seal.
  2. Place two slices of lemon on each fillet, sprinkle with 1 tablespoon lemon juice and 2 tablespoons wine, and finally, add 1 teaspoon capers.
  3. Wrap up the fish tightly in the foil.
  4. Over medium-high heat in a large pan or over the grill, cook the fish for 10 minutes for 1-inch thick salmon. (I cooked my fish for 8 minutes, because it was thinner).
  5. Serve immediately in foil packets or remove from packets, making sure you pour all the juices over the fish.

 

Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

Advertisements

Chicken Piccata

DSC_1084

Before last night, I had never made chicken piccata. This chicken piccata dish is so unbelievably delicious and healthy at the same time. It uses a minimal amount of healthy olive oil and butter. The butter is added at the very end to give it the buttery taste we expect it to have. The chicken is prepared in such a way to keep it moist and tender. The sauce is delicate blend of lemon, garlic, butter and salty capers. This wonderful recipe was adapted from Food Network with some minor changes from the original recipe. I served it with roasted garlic baby potatoes and steamed fresh asparagus. You won’t be disappointed!

DSC_1088

Ingredients:

  • 6 frozen chicken breast tenderloins, thawed
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon + 1 teaspoon all-purpose flour
  • 3 teaspoons organic extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • ½ cup organic chicken broth
  • Zest of one lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vinegar
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon capers, rinsed and drained
  • 1½ teaspoons organic butter

Directions:

  1. Pound chicken tenderloins ⅛” to ¼” thin. Sprinkle tenderloins with 1 tablespoon flour. Season with salt and pepper.
  2. Heat 2 teaspoons olive oil in a large nonstick frying pan over medium heat. Cook tenderloins 1 to 2 minutes on each side, until opaque. Place chicken in a plate and cover with aluminum foil.
  3. Using the same frying pan, add the remaining teaspoon of olive oil over low-medium heat. Stir in garlic and cook for about one minute, until lightly brown. Add broth and lemon juice and stir. Sprinkle the flour evenly over liquid and mix well. Simmer over low heat until sauce starts to thicken. Add vinegar, parsley and capers. Stir in butter and cook until sauce gets shiny and slightly thick. Finally, add pepper and salt to taste.
  4. Serve chicken with sauce and sprinkle with lemon zest. Serves 3.

DSC_1097