Salmon in Lemon Butter Sauce

with Green Vegetables
Does anything go better with salmon than lemon, butter and capers?
1,461 Reviews
Cals 685 · Prot 41 · Carbs 33 · Fat 47
Low Carb
Try Hello Chef Now
30 min
Salmon in Lemon Butter Sauce with Green Vegetables
Does anything go better with salmon than lemon, butter and capers?
1,461 Reviews
Cals 685 · Prot 41 · Carbs 33 · Fat 47
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon and sauce
Skin-on salmon fillet 6*
350 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Lemon
1 Piece
Fresh parsley
15 Grams
Water
150 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Capers
20 Grams
Salted butter 4*
50 Grams
Black pepper
0.5 Tsp
Greens
Green beans
250 Grams
Broccoli
200 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2851 / 685
Fats (g) 46.6
of which saturated (g) 18.4
Carbohydrates (g) 33
of which sugars (g) 11.5
Fibers (g) 10.3
Proteins (g) 41.3
Salt (g) 2.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Butterfly salmon

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.
Prep vegetables

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.
Boil greens

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.
Fry salmon

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.
Make sauce

5 Make sauce

Return the pan to medium heat with a second drizzle of olive oil. Add the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stock cube, measured 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.
Finish and serve

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.
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