SALMON, SAUTEED WITH VEGETABLES AND CAPERS

 

 

Give a little kick to your piece of salmon with this delightful recipe! The vegetables will melt in your mouth! Enjoy with a crisp white wine from Burgundy such as Chablis.

 

 

Preparation: 15 min; cooking time: 15 min.
Serving 2

 

1 lb. fillet of salmon, skinless
2 tbsp. flour
4 tbsp. olive oil
3 shallots, minced
4 celery sticks, peeled and chopped fine
3 tbsp. capers, rinsed and drained
1/3 cup white balsamic vinegar
Salt and pepper

 
Put 2 tbsp. of olive oil in a sauté pan and turn the heat on medium. Cook and stir the shallots until pale gold, then add the celery and cook 5 minutes, stirring. Add the capers and cook 1 more minute. Season with salt and pepper. Set aside.

 
Season the salmon with salt and pepper and dredge it on both sides with flour.

 
Warm the other 2 tbsp. of olive oil in a medium frying pan on high heat. Cook the fish 2 minutes on each side.

 
Turn the heat on medium under the sauté pan with the vegetables, when simmering, add the fish and vinegar. Cook 2 minutes and coat the fish and vegetables with the sauce.
Serve with potato pancakes (see recipe in website).

 

Bon Appetit!