RECIPES

Salmon with caper sauce and sautéed kale and courgette

Capers are usually pickled, used as a dressing. It is a food rich in sodium and may have benefits for the blood supply and the heart. It has been widely used in traditional medicine, and recent studies show that capers are diuretic, anti-inflammatory and antioxidant. For people who are on a diet, it is a good dressing to enrich and give more flavor to dishes. Here served with salmon.

Recipe Details

Cooking step by step

The rice:

In a pot put rice and two cups, and a little more, water for each one of rice. Add a pinch of salt and cover.
Bring to a boil and lower the heat to a minimum.
Let simmer for 15-20min until the water has been absorbed.
Turn off the heat and set aside with the lid on.

Mise en place:

Cut courgette into julienne.
Clean kale and chop into large pieces.
Chop garlic.
Heat up a dash of oil in a frying pan and sauté garlic
with courgette until tender. Add kale and sauté a bit
more. Season with salt and pepper.
Set aside.

The sauce I:

Mince onion and capers.
Squeeze lemon.
Mix everything and set aside.

The salmon:

Season the salmon on both sides with the mix of herbs.
Heat oil in a frying pan and cook salmon on both sides to desired point of doneness.

The sauce II:

In another frying pan, melt butter and add onion and capers. Sauté for 3 min approx. Add lemon juice and remove from heat.

Your meal:

Serve salmon with brown rice and sautéed zucchini and kale. Finish pouring sauce on top of the rice and salmon.

Cooking
step by step

The rice:

In a pot put rice and two cups, and a little more, water for each one of rice. Add a pinch of salt and cover.
Bring to a boil and lower the heat to a minimum.
Let simmer for 15-20min until the water has been absorbed.
Turn off the heat and set aside with the lid on.

Mise en place:

Cut courgette into julienne.
Clean kale and chop into large pieces.
Chop garlic.
Heat up a dash of oil in a frying pan and sauté garlic
with courgette until tender. Add kale and sauté a bit
more. Season with salt and pepper.
Set aside.

The sauce:

Mince onion and capers.
Squeeze lemon.
Mix everything and set aside.

The salmon:

Season the salmon on both sides with the mix of herbs.
Heat oil in a frying pan and cook salmon on both sides to desired point of doneness.

The sauce II:

In another frying pan, melt butter and add onion and capers. Sauté for 3 min approx. Add lemon juice and remove from heat.

Your meal:

Serve salmon with brown rice and sautéed zucchini and kale. Finish pouring sauce on top of the rice and salmon.

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