Get your fill of omega 3, mineral salts, phosphorus, and selenium with this utterly delicious alternative to traditional salmon steak. The garlic will give it a decisive, aromatic flavor, while the lemon will boost the fragrance and flavor of this unmistakably colored fish….salmon! 🙂
(for 4 servings)
- 1 cup flour
- salt and freshly ground black pepper
- 4 salmon steaks
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 3 cloves of garlic, minced
- ½ cup LIMMI lemon juice
- 1/4 cup dry white wine
- 1/4 cup capers, drained
- 4 cups baby spinach
- Chopped parsley to garnish
Flour the salmon steaks, and season them with salt and pepper.
In a large pan, over medium heat, melt 1 tablespoon of butter with the extra virgin olive oil. Add the salmon steaks and brown them for approximately 5 minutes on each side. Remove the steaks from the pan and let them rest on a serving platter.
In the same pan, get ready to “cook the garlic”; place the rest of the butter, then the garlic in the pan, and cook until browned, about 1 minute per side. Add the LIMMI lemon juice and the white wine, and bring everything up to a boil. While stirring, add the capers, spinach and cook till the spinach is wilted.
Now place the steaks back in the pan for a few moments on medium heat, to soak up the flavor of the newly made dressing.
Garnish with the parsley and serve hot.