Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Grill pan or outdoor grill
- Small saucepan
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper, and brush with olive oil.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. In a small saucepan, melt butter over medium heat.
5. Add garlic and cook for 1-2 minutes, or until fragrant.
6. Add chicken broth, lemon juice, and capers to the saucepan, and bring to a simmer.
7. Cook the sauce for 3-4 minutes, or until slightly thickened.
8. Stir in chopped parsley and remove from heat.
9. Serve grilled salmon with lemon-caper sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Grill salmon on medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 32g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish.
- Chicken broth can be substituted with vegetable broth or water.
- Parsley can be substituted with any other fresh herb, such as dill or chives.
Variations:
- Add a pinch of red pepper flakes to the lemon-caper sauce for a spicy kick.
- Serve grilled salmon with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to oil the grill grates or grill pan before grilling the salmon to prevent sticking.
- Use a meat thermometer to ensure that the salmon is cooked to an internal temperature of 145°F.
Storage instructions:
Store leftover grilled salmon and lemon-caper sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover salmon in the microwave or oven until warmed through. Reheat the lemon-caper sauce on the stovetop over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve grilled salmon on a bed of rice or quinoa, and spoon the lemon-caper sauce over the top. Garnish with lemon wedges and fresh parsley.
Garnishes:
Lemon wedges and fresh parsley.
Pairings:
Serve grilled salmon with a side of roasted vegetables or a salad.
Suggested side dishes:
Roasted asparagus, roasted sweet potatoes, or a mixed green salad.
Troubleshooting advice:
If the salmon is sticking to the grill, try brushing it with more oil or using a non-stick grill pan.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Grilled salmon is a popular dish in many cultures, including Scandinavian and Pacific Northwest cuisine.
Flavor profiles:
This dish features a combination of savory grilled salmon and tangy lemon-caper sauce.
Serving suggestions:
Serve grilled salmon with a side of roasted vegetables or a salad for a healthy and satisfying meal.
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