Salmon Capriccio

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 1 serving
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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


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper.
  4. 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.
  5. 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.
  6. Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce.