Lemon and Caper Salmon
by Jay Wadams
My Lemon and Caper Salmon recipe combines simple ingredients to make a restaurant-quality meal. Tender, flaky salmon fillets in a zesty, buttery lemon and caper sauce, served on a bed of herbed pearl couscous. A tasty, healthy, and easy family dinner.
Ingredients
for the couscous:
- 750 ml vegetable stock
- 300 g pearl or Israeli couscous
- 1 Tbsp extra virgin olive oil
- juice of ½ lemon
- small bunch of fresh parsley finely chopped
- small bunch of fresh basil shredded
- freshly ground black pepper
for the salmon:
- 1 Tbsp extra virgin olive oil
- 50 g unsalted butter
- 800 g skin-on salmon fillets 180-200g / 6.5 oz. ea.
- 3 Tbsp capers
- juice and zest of half a lemon
- sea or kosher salt and black pepper
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- COOK THE COUSCOUS: Bring the stock to a boil in a small saucepan. In a small bowl, stir the couscous in the oil to coat, then add to the boiling stock. Return to the boil, turn the heat to the minimum and cover. Cook for 10-12 minutes until all liquid has been absorbed, then remove from the heat.
- FLAVOUR THE COUSCOUS: Allow the couscous to stand for 5 minutes, then stir through the lemon juice, parsley and basil and season with black pepper. Cover and keep warm.
- PREPARE: Pat the salmon dry with a paper towel, then season on both sides with salt and pepper. Heat the olive oil and half the butter in a large frying pan or skillet.
- COOK SALMON: When the butter is foaming, lay the salmon fillets carefully in the pan, skin side down. Cook for 4 minutes, pressing down with a spatula to keep the skin nice and crisp. Carefully turn and cook for a further 1-2 minutes. Remove from the pan, cover loosely with foil and allow to rest while you make the sauce.
- MAKE THE SAUCE: Add the remaining butter to the pan, along with the capers, lemon juice and lemon zest. Use a spatula to scrape up any browned on flavour on the bottom of the pan. Remove from the heat.
- SERVE: Divide the couscous between warmed plates, top with salmon and spoon over the lemon caper sauce. Garnish with any remaining fresh herbs and serve immediately with lemon slices on the side.
Nutrition
Serving: 1 fillet | Calories: 729kcal | Carbohydrates: 61g | Protein: 50g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 1011mg | Potassium: 1110mg | Fiber: 4g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 3mg