Carb-Wise: Pan-Fried Salmon & Creamy Caper Sauce
over Quinoa with Roasted Brussels Sprouts & Beets
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
The sauce is boss! It couldn’t be more straightforward to make and it’s overflowing with creamy, briny and tangy flavours. All you do is combine chopped capers with heavy cream and demi-glace, and splash in some vinegar. The result is delectable over pan-cooked fillets of salmon, tender and pink atop a base of fluffy quinoa. Roasted beets and Brussels sprouts, browned and crinkly from the oven, keep things seasonal on the sidelines.
We will send you:
- 2 Salmon fillets
- 225g Yellow beets
- 200g Brussels sprouts
- 30ml Apple cider vinegar
- 20g Capers
- 95g White quinoa
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
7 g
Sodium
860 mg
Total Carb
56 g
Sugars
11 g
Protein
39 g
Fibre
12 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Medium-dice the beets. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ½ the remaining spices and S&P; toss well. Roast, stirring halfway, 12 to 14 min., until the vegetables are tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Add S&P. Fluff and keep warm.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
Roughly chop the capers. In the reserved pan, heat a drizzle of oil on medium. Add the capers and sauté, 30 sec. to 1 min., until fragrant. Add the vinegar (start with ½) and sauté, 30 sec. to 1 min., until evaporated. Add the cream, demi-glace, ⅓ cup water (double for 4 portions) and pepper. Cook, stirring frequently, 2 to 4 min., until thickened.
Plate your dish
Divide the quinoa between your plates. Top with the vegetables and salmon. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
