Pan-seared salmon fillets simmered in a delicious white wine sauce with lemon, garlic, and capers. Serve with rice and sautéed vegetables.
- Cook Time 15 mins
- Ingredients 7
- Serves 2
- Chef Leroy Walker
- Large Frying Pan
- Oven Mitt
Preheat your oven to 170°F. Heat a large skillet over MEDIUM-HIGH heat and pour 1 TBSP of oil or butter into the skillet. After 1 minute, add the vegetables, sprinkle with salt & pepper, and sauté for 2-4 minutes, stirring occasionally.
Next, turn the stove down to MEDIUM heat, add 1/3 cup of water to the skillet, cover with a lid, and let the vegetables steam for 2-3 minutes or until tender. Divide the vegetables onto the plates and place in the oven to keep warm. Discard the remaining water from the skillet before moving to step 3.
Heat the same pan over MEDIUM-HIGH heat for 1 minute and then add 1 TBSP of oil to the pan. Sprinkle both sides of the salmon with salt & pepper and carefully add the salmon to the hot pan. Cook the salmon for 3 minutes on each side. While the salmon is cooking, heat the side dish in the microwave. Follow heating instructions on the packaging.
Cut open the sauce pouch, pour the sauce into the pan, and let simmer for 2 minutes or until internal temperature of the salmon reaches a minimum of 145°F.
Using an oven mitt, carefully remove the plates from the oven, and portion the side dish onto the plates with the vegetables.
Add salmon to the plates and cover with the remaining sauce from the pan.