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Salmon Capriccio
Total:
30 min
Active:
30 min
Yield:
1 serving
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 450 degrees F.

Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside.

Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.

Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside.

Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce.

Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.

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