SO as you know I live in Dallas, Texas. Let me tell you something…IT IS HOT HERE. We are reaching the 100 degree+ weather and I am melting over here. Literally melting. Well, I’ve been on a huge salmon kick recently. I love it! It is healthy and delicious – and there are so many ways to prepare it.
Now this recipe is delicious and Refreshing. Which is needed when your getting heatstroke over here.Takes 30 MINUTES. That’s its y’all, 30 MINUTES. But really guys, Salmon is so beneficial to your health guys! Heres a few reasons why…
Eating two or three servings of fish a week is a simple way to improve your health and stave off certain illnesses and diseases. Salmon is one of the most nutritious types of fish to add to your diet. It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, in addition to a whole host of other nutrients you need for good health.
Try this refreshing dish and let me know how it goes! Its a favorite of mine!
- 6 cups mixed salad greens
- 1 lemon
- Kosher salt and freshly ground black pepper
- Four 6- to 8-ounce skinless salmon fillets
- 3 tablespoons extra-virgin olive oil
- 2 small shallots, finely chopped
- 2 tablespoons drained capers
- 1/2 cup dry rose wine or white wine
- 3 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- Preheat the oven to 250 degrees F.
- Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside.
- Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce.
- Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
- Serve the sauce over the salmon, with the dressed greens alongside.