A salmon-centered caper
A Pinch of Salt
By Donna-Marie Riani
This won’t come as a shock, but I love spending time in the kitchen. It’s my number one happy place. To have something roasting in the oven and something simmering on the stovetop and have those amazing aromas filling the air is heaven. There are times though, after a long day, that I want nothing more than fast food. I don’t mean the kind you get at a drive-through, I mean the kind that’s fresh, flavorful and comes together fast in my kitchen. For me, salmon fits that perfectly.
There are several different species of salmon in the Pacific Northwest and each and every one of them is delicious. Chinook and coho are most abundant right now on the Oregon Coast. In the fall, salmon are at their largest, with some weighing upwards of 50 pounds. I crave salmon quite a bit and know that when the craving hits, that it’s my body craving Omega 3. Our bodies are very good at telling us what they need, we just need to listen. Salmon is rich in heart-healthy Omega 3, in addition to selenium, potassium and B12. It’s always amazing to me when I can have something that I love and can have it guilt-free.
One of the most frequent questions I was asked in cooking classes is if I really cook just for myself. A lot of people would tell me they find it hard to cook for just one person. I’ve never felt that way. When I cook, I make the full recipe, which usually serves four, and I am thrilled to have leftovers. I know leftovers aren’t exciting for everyone, but they are to me, as it gets me several nights where I can simply reheat something.
The recipe I’m sharing this week serves two people. If you wish, you can easily cut it in half to serve one. I’m in love with this recipe because it features the three Fs: fresh, flavorful and fast. I especially love this when the seasons change and there is a nip in the air. This is one of my favorite go-to recipes in the fall. Salmon has a strong flavor, so it needs to be paired with flavors that can stand up to it and this butter, lemon and caper sauce not only stands up to it, but also complements it. To make it even more satisfying, it’s all served on a bed of creamy white beans.
Salmon with Lemon Caper Sauce
• 10 ounces salmon filets
• 3 tablespoons avocado oil
• 2 small garlic cloves, finely diced
• 1 shallot, finely diced
• 15-ounce can cooked cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 2 ounces lemon juice
• 2 ounces fish, vegetable or chicken stock
• 2 tablespoons capers, drained and roughly chopped
• 2 tablespoons butter, room temperature
• 2 tablespoons fresh parsley, roughly chopped
Pat the salmon filets dry with a paper towel. Check to see if all the pin bones were removed. You can easily remove any bones with a pair of needle nose pliers. Lightly season with salt and pepper. In a medium skillet, heat two tablespoons of the avocado oil over medium low heat. Place the salmon in the hot pan and cook for about three minutes per side. You should get a nice golden color on the filets.
While the salmon cooks, place a small saucepan over medium low heat and use the remaining tablespoon of avocado oil to sauté the garlic and shallots. Cook until they are softened — about two minutes; keep stirring so the garlic doesn’t burn. Add the rinsed beans and a couple of large pinches of salt and stir to combine. Heat the beans through for about two minutes. Turn off the heat and place a lid on to keep the beans warm.
The salmon should be done — remove from the skillet and place on a plate.
In the same skillet you made the salmon, still over medium low heat, add the lemon juice, stock and capers. Season with a few pinches of salt and pepper. Bring this mixture to a simmer, not a boil. It should be reduced by about half. This will take about three to four minutes. Turn off the heat and add the butter and the parsley. Stir to melt in the butter.
To serve: divide the white beans among two shallow bowls. Place a piece of salmon on top and then spoon the lemon caper sauce over the beans and salmon.