This recipe is part of a specially designed weekly meal plan.
Directions for: Salmon in a Caper Lemon Cream Sauce with Rice and Beans
Ingredients
Salmon in a Caper Lemon Cream1 cup basmati or white rice
3 cup water
1 Tbsp butter
2 Tbsp extra virgin olive oil
Juice from 1 medium lemon (approximately 3 tablespoon lemon juice)
Pinch of sea salt (or kosher)
tsp freshly ground black pepper
cup half and half cream
cup 1% milk
2 Tbsp capers
4 boneless, skinless salmon filets (150g each)
2 tsp Mrs. Dash Original Seasoning
1 tsp lemon pepper
1 tsp rosemary leaves
Beans1 tsp olive oil or butter
5 cup green or yellow frozen whole beans (or blend both types together)
tsp lemon pepper
1 tsp soy sauce.
Directions
Salmon in a Caper Lemon Cream1. Combine rice and water in a large microwave-safe pot. Cover and microwave at high for 10 minutes, then at medium for 10 minutes.
2. Add butter and olive oil to a small saucepan at medium-low heat. Once butter is melted and whisked add lemon juice. Whisk constantly to combine.
3. Gradually whisk in cream and then milk.
4. Add 1 tablespoon of capers. Keep whisking. Sauce will reduce to 2/3.
5. Add additional tablespoon of capers. Whisk constantly to make sure the sauce stays incorporated and does not separate.
6. Wash salmon under cold water, pat dry with paper towel and season one side.
7. Spray a flat frying pan with a lid with cooking spray.
8. Saut salmon, spice side down over medium-high heat. Flip over when salmon is nicely seared. Season top, turn and saut other side. Once salmon is seared on the other side, turn to the lowest heat and cover for approximately 15 minutes.
9. When timer rings for rice, remove rice and let stand.
10. To serve, drizzle sauce over salmon.
Beans1. Put olive oil in another nonstick frying pan or wok at medium-high.
2. Add beans, lemon pepper and soy sauce.
3. Toss to coat then reduce heat to medium. Stir often until beans are hot and tender.
See more: Fish, Dinner, Saute, Lunch, Main, Citrus, Rice/Grain, Eggs/Dairy, Summer, Easter