Salmon Capriccio

Total Time:
30 min
15 min
15 min

1 serving

  • 1/2 cup cauliflower florets
  • 1/4 cup sliced potatoes
  • Grapeseed oil
  • Salt and pepper
  • One 6-ounce salmon fillet
  • 2 tablespoons unsalted butter
  • 1 ounce white wine
  • 3 strands saffron
  • 1 teaspoon capers
  • 1 tablespoon chopped fresh parsley
  • 2 ounces chicken stock
  • Juice of 1 lemon
  • 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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    Recipe courtesy of Robert Irvine