Spectacular One-Pan Salmon Recipe With Creamy Caper Sauce (15 Minutes, 10 Ingredients) by Ann Marie G. Halstead
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Salmon is a wonderful ingredient to cook during the work week or on lazy weekends. We love chicken piccata, but sometimes you need a little fish in your life – especially salmon. Salmon is not only delicious and easy to cook, salmon has a multitude of health benefits. This spectacular one-pan salmon with a creamy caper sauce is one that you'll make over and over again.
To make this Mediterranean Diet-inspired skillet salmon recipe you will need the following gluten-free ingredients from your fridge and pantry: fresh salmon (take the skin off), olive oil, fresh garlic, chicken broth, cornstarch, heavy cream, lemons for zesting and juicing, fresh dill (read about the health benefits of dill), butter and capers.
Capers are the unopened flower bud of a plant called Capparis spinosa. Most capers here in the U.S. are brined. Capers are native to the Mediterranean region and are a good source of vitamin A, C, K, B3, B2 and calcium, copper and iron. Nonpareil capers are the small variety, but they are also available medium, large and also on the stem. Salted capers are actually fresher than the brined variety, and firmer and more flavorful. If you use salted capers, be sure to rinse them first.
Serve this flavor-packed low-carb and high-protein salmon and creamy, salty caper sauce for dinner with your favorite vegetable and a crisp salad. This fish recipe is easy and so delicious!
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 4 skinless salmon fillets
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/4 cups chicken broth
- 2 teaspoons cornstarch
- 1/3 cup heavy cream
- 1 lemon, juiced and zested
- 1 tablespoon chopped fresh dill
- 1 tablespoon butter
- 2 tablespoons capers
Here's how to make it:
- Season the salmon fillets with salt and pepper. Heat the olive oil in a skillet and cook salmon about 3 to 4 minutes on the first side, then flip and continue to cook until browned and cooked through, about 3 more minutes. Transfer to a plate.
- Add the garlic to the pan and cook about 30 seconds.
- Mix a couple tablespoons of the chicken broth with the cornstarch to make a slurry. Add the remaining chicken broth to the pan and reduce by half. Then add the slurry and cook until thick, about 1 minute.
- Add the cream, butter, dill, lemon juice, 1 teaspoon of the zest and capers. Heat through. Return salmon to the pan. Serve.
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