Salmon in Lemon Butter Sauce

with Green Vegetables
Does anything go better with salmon than lemon, butter and capers?
Cals 638 · Prot 45 · Carbs 22 · Fat 42
Low-Carb
Try Hello Chef Now
30 min
photo
Does anything go better with salmon than lemon, butter and capers?
Cals 638 · Prot 45 · Carbs 22 · Fat 42
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon and sauce
Skin-on salmon fillet
350 Grams
Shallots
1 Piece
Garlic cloves
2 Pieces
Lemon
1 Piece
Fresh parsley
15 Grams
Water
150 ML
Chicken stock cube
0.5 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Capers
20 Grams
Salted butter
50 Grams
Black pepper
0.5 Tsp
Greens
Green beans
250 Grams
Broccoli
200 Grams

Tips for fussy eaters

Serve their salmon without the capers and with mashed potatoes.

Pro tip

Stirring the cold butter into the sauce at the end creates a beautiful glossy finish.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Butterfly salmon

Pat the salmon dry and portion it. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.
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2 Prep vegetables

Peel and chop the shallots. Peel and mince the garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley
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3 Boil greens

Wash and trim the green beans. Separate the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the green beans and broccoli for 5 min until tender. Drain and keep warm until serving.
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4 Fry salmon

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets and cook for 2-3 min on either side until cooked through but juicy on the inside. Transfer to a plate and set aside.
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5 Make sauce

Return the pan to medium heat with a second drizzle of olive oil. Add the shallotsgarlic and a pinch of salt. Cook for 1-2 min. Add the stock cubemeasured water, 1/1.5/2 Tbsp of lemon juice and 0.5/0.75/1 tsp of lemon zest. Cook for 3 min or until the liquid has reduced by 1/3.
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6 Finish and serve

Add the capers along with their juice, the chopped parsley and a few lemon slices. Return the salmon to the pan. Cook for 2 min further. Remove the pan from the heat and finally stir in the salted butter. Season with black pepper. Serve with the green beans and broccoli.

Tips for fussy eaters

Serve their salmon without the capers and with mashed potatoes.

Pro tip

Stirring the cold butter into the sauce at the end creates a beautiful glossy finish.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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