Lemon-Caper Salmon
with Garlic Rice & Asparagus
Ingredients
- 2 Skin-On Salmon Fillets
- 1/2 cup Long Grain White Rice
- 6 oz Asparagus
- 2 cloves Garlic
- 1 Tbsp Capers
- 1 Lemon
- 1 1/4 Tbsp Golden Raisins
- 1 oz Salted Butter
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
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Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the raisins. Cover to keep warm.
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Cook the asparagus
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
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Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 3 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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Make the sauce & serve your dish
To the pan of reserved fond, add the capers, remaining chopped garlic, season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished rice and cooked asparagus. Top the fish with the sauce. Enjoy!
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