Pan-roasted Salmon with Arugula, Parsley and Capers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 6-ounce salmon fillets 1 1/2 t salt 3/4 tsp black pepper 2 T olive oil 1/4 lb arugula 1 bunch Italian parsley 3 T capers, drained and rinsed 1/4 c olive oil 2 cloves garlic
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Directions: |
Directions:1. Season the salmon with the salt and pepper. Heat the 2 T of olive oil in a non-stick pan over high heat. When hot, add the salmon and cook for two minutes. Turn over and place in a 375ºF oven for two to three minutes more or until cooked. 2. Meanwhile, prepare the sauce: Place the arugula, parsley, capers and garlic in a blender. Add the fish stock or clam juice and puree. While the blender is running, slowly add the 1/2 cup olive oil. If needed, add a little salt and pepper to the sauce. 3. When the fish is cooked, remove from the oven and arrange on warm plates. Spoon the sauce over the top of the fillets and serve. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: (By Phoebe) Our friend Pietro, with the clearest blue eyes you have ever seen, used to sell us salmon at the Palo Alto Farmers Market every Saturday. He used to be a physics professor, now he is a salmon fisherman. He would tell us the story of landing each fish, "This one is a good one," he would say proudly, "fought mightily and was big as a suitcase," his blue eyes dancing with the memory.
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