SAUTEED SALMON WITH VEGETABLES

 

 

Try this fantastic recipe! You will believe that you are in the South of France! The vegetables will melt in your mouth and the fish is very tender too. Drink a wonderful white wine from this region such as Viognier. Enjoy!

 

Preparation: 20 min; cooking time: 20 min.

Serving 4

 

4 fresh salmon fillets (about 2 lbs.) skin on

Flour to coat the fish

5 tbsp. olive oil

1 onion, chopped

4 stalks celery, peeled and chopped very fine

10 oz. mini San Marzano tomatoes, halved

12 caper berries, drained

¼ cup white balsamic vinegar

Salt and pepper

 

Put 2 tbsp. olive oil in a large sauté pan. Turn the heat on medium and cook the onion until it becomes pale gold, then add the celery. Cook 5 minutes until tender.

Add the capper berries and tomatoes and cook 1 minute. Season the vegetables with salt and pepper. Set aside.

Season the fish with salt and pepper and coat with flour. Warm 3 tbsp. olive oil in a large frying pan on high heat. Add the salmon and cook 5 minutes. Turn the fish over and cook 2 minutes.

Turn on the heat on medium and warm up the vegetables. When simmering add the fish and vinegar. Let the vinegar bubble and coat the fish with the sauce. Cook 2 minutes and serve.

 

Bon Appetit!