Ingredients

The following ingredients have 2 Servings
  • 2 salmon fillets, 12oz (360gr) total
  • 1 lemon
  • 1 tbs capers
  • 1 tbs chives, fresh or dried
  • 1 tsp olive oil
  • 1 tsp butter
  • White Wine / Herb Sauce:
  • 1/3 cup (3oz, 90ml) chicken broth
  • 1/3 cup (3oz, 90ml) white wine
  • 1 tsp fresh or dried dill weed (leaves – not seeds)
  • 1 tbs fresh or dried chives
  • 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
  • 1/3 cup (3oz, 90ml) plain or Greek yogurt

Instruction

  • Slice lemon, 4 – 6 slices, remove pips.
  • Heat butter and oil in large non-stick skillet over medium-high heat.
  • Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown.
  • Turn skin side down.
  • Lay the sliced lemon on top of the salmon and sprinkle with capers and chives.
  • Turn the heat to low, cover and let finish cooking, 5 – 10 minutes, depending on thickness.
  • When done, using a spatula, slide the filets off of the skin.
  • Make sauce:
  • In a small saucepan over medium heat bring wine and broth to a boil.
  • Mix cornstarch in water and stir into simmering stock.
  • Cook until slightly thickened.
  • Remove from heat and stir in herbs and yogurt.
  • Cover and keep warm until serving.
  • To serve:
  • Spoon some Herb Sauce on each plate or a small platter.
  • Lay salmon on top.
  • Spoon capers and lemon slices on salmon.