1-1.5 lbs wild-caught salmon
1 lemon (juice and zest)
1 small bottle of capers
2 TBS. butter
2 TBS. whole-wheat flour
4 oz. Prosecco wine
1 bunch broccolini, chopped
Salt and pepper, to taste
- Salt and pepper both sides of the salmon fillet. Pan-fry the salmon in a cast iron skillet to desired degree of doneness, starting with skin side down.*
- In a small saucepan, melt the butter and add the flour. Stir until it bubbles and roux turns golden brown. Add remaining except for broccolini. Cook for one minute.
- Add broccolini into sauce and cook until it is tender. Serve over salmon.
I started the salmon in one pan and then made the sauce while it cooked. Both were finished cooking around the same time. You may want to set the salmon out at room temperature for 15-30 minutes before cooking so that you aren’t putting a freezing cold piece of fish into a hot pan.
The instructions are approximations; I cook based on intuition more than a strict recipe. For example, if you want a deeper flavor, you can cook the roux (butter and flour paste) until it is darker. I wanted my dish to be really light so I didn’t cook it for very long before adding the rest of the ingredients.
I’d never heard of adding a sparkling wine to a dish like this, but it was the only small bottle I could find so I tried it. I loved the flavor so much more than the “stronger” versions of white wine I’d used in previous attempts. Experiment with your favorite vino!
I prepared this without a carb, but I think that a wild rice medley or roasted fingerling potatoes would complement the dish well.