Entree: Spain – Salmón a la plancha con limón y alcaparras (Grilled (pan-seared) salmon with lemon and capers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for asparagus
- 2 tbsp (30 g) capers, drained
- 1 lemon — juice of 1 lemon (about 2 tbsp (30 ml)) and thin lemon slices for garnish
- 2 garlic cloves, minced
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) water or low-sodium chicken/vegetable stock
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 4 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for asparagus
- 2 tbsp (30 g) capers, drained
- 1 lemon — juice of 1 lemon (about 2 tbsp / 30 ml) and thin lemon slices for garnish
- 2 garlic cloves, minced
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) water or low-sodium chicken/vegetable stock
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse rice and set aside. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Add rice and stir 1 minute, then add 3 cups (720 ml) water or stock. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff and keep warm.
2. Season the salmon fillets with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy skillet or grill pan over medium-high heat until shimmering.
3. Add salmon fillets skin-side down and cook without moving until the skin is crisp and the fish is mostly cooked through, about 4–5 minutes. Flip and cook 1–2 minutes more until desired doneness. Remove salmon to a plate and cover loosely to rest.
4. In the same pan, reduce heat to medium, add 2 tbsp (30 g) butter and minced garlic. Sauté briefly until fragrant, about 30 seconds. Stir in capers and lemon juice (about 2 tbsp (30 ml)), scraping up any browned bits from the pan to make a quick sauce.
5. Return salmon to the pan for 30 seconds to glaze with the sauce, or spoon the sauce over the fillets after plating. Sprinkle with chopped parsley and garnish with lemon slices.
6. For asparagus, heat 1 tbsp (15 ml) olive oil in a separate skillet over medium-high heat. Add asparagus and cook, turning occasionally, 4–6 minutes until tender-crisp and lightly charred. Season with salt and a squeeze of lemon if desired.
7. Serve each salmon fillet with a portion of garlic rice and sautéed asparagus, spooning extra lemon-caper sauce over the salmon.

1. Rinse rice and set aside. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Add rice and stir 1 minute, then add 3 cups (720 ml) water or stock. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff and keep warm.
2. Season the salmon fillets with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy skillet or grill pan over medium-high heat until shimmering.
3. Add salmon fillets skin-side down and cook without moving until the skin is crisp and the fish is mostly cooked through, about 4–5 minutes. Flip and cook 1–2 minutes more until desired doneness. Remove salmon to a plate and cover loosely to rest.
4. In the same pan, reduce heat to medium, add 2 tbsp (30 g) butter and minced garlic. Sauté briefly until fragrant, about 30 seconds. Stir in capers and lemon juice (about 2 tbsp / 30 ml), scraping up any browned bits from the pan to make a quick sauce.
5. Return salmon to the pan for 30 seconds to glaze with the sauce, or spoon the sauce over the fillets after plating. Sprinkle with chopped parsley and garnish with lemon slices.
6. For asparagus, heat 1 tbsp (15 ml) olive oil in a separate skillet over medium-high heat. Add asparagus and cook, turning occasionally, 4–6 minutes until tender-crisp and lightly charred. Season with salt and a squeeze of lemon if desired.
7. Serve each salmon fillet with a portion of garlic rice and sautéed asparagus, spooning extra lemon-caper sauce over the salmon.