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Total Recipe Yield: 4 servings
Portion Size: .5 lb salmon
Vegan:Ìý±·´Ç
LO Vegetarian: No
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

• 3 lemons - cut into 1/4 inch thick slices
• 4 tablespoons chopped fresh parsley - save the stems
• 1 large shallot, minced
• 1/2 cup dry white wine
• 1/2 cup water
• 2 pound skinless salmon fillet
• 2 tablespoons of capers, rinsed and chopped
• 2 tablespoons of olive oil
• 1 tablespoon of honey

Directions

• Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet
• Lay the parsley stems across the lemon in a crisscross pattern
• Sprinkle 2 tablespoons of the shallot over the lemon and parsley stems
• Add wine and water to skillet
• Cut the salmon into 4 equal pieces and lay on top of the lemon and parsley stems
• Set the heat high to bring the liquid in the pan to a boil then reduce heat to low and cover pan
• Cook for 18-20 minutes
• Remove salmon from pan to a plate
• Discard lemon slices
• Heat the remaining liquid in the pan and simmer until reduced
• Combine all of the remaining ingredients in a small-medium bowl
• Strain the cooked liquid through a fine mesh strainer into the bowl with the remaining ingredients
• Add salt & pepper and whisk
• Serve salmon and spoon herb/caper mix over salmon
• Serve with mashed potatoes

Why did you choose to submit this recipe?
"Always a birthday request and a recipe to break out on special occasions. The green sauce is fresh, briny and a bit sweet and goes great with salmon. Pair it with mashed potatoes for the full treat." -ÌýPatricia Lucas-Schnarre