Pan Seared Salmon with a Caper, Parsley & Red Onion Vinaigarette

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Quick lunch or light dinner this will be from pan to plate in 15 minutes!  Perfect for those watching their carb intake (why on earth you would do that, I would never know;) this combination of fresh steamed veggies, succulent, juicy fish and zesty dressing will have your calorie counter cheering……. maybe even enough to allow that well deserved glass of pinot gris?  FIST PUMP!!

 

Prep time:  10 minutes            Cooking time:   8 minutes            $$   Medium budget

 

Serves 2

 

2 x 150gm Salmon fillets, skinless and boneless

2 tbs of baby capers

1/2 a red onion, finely chopped

2 tbs of chopped parsley

2 tbs of extra virgin olive oil  (optional if you are severely watching the waist line)

2 tbs of red wine vinegar

A squeeze of lemon

1/2 tsp of castor sugar

Sea salt and cracked pepper

Assorted fresh veg e.g carrot, green and yellow zucchini, baby bok choy, baby spinach, broccolini or broccoli, steamed until just tender

 

Heat a medium sized pan, season the salmon fillets on both sides and dry fry them for approximately 4 minutes on each side for medium.

 

Combine the onion, capers, parsley, lemon juice, olive oil, red wine vinegar and castor sugar in a small bowl and whisk well to combine.

 

Serve the salmon on top of a neat pile of steamed veg of your choice and drizzle with the caper dressing.

 

No joke, it is that easy.

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