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Salmon with Lemon-Dijon Caper Sauce
Salmon with Lemon-Dijon Caper Sauce

Salmon with Lemon-Dijon Caper Sauce

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Cook Minutes 25 Min
Prep : 25 Min
Nothing complements a rich fish, such as salmon, like a punchy, lemony caper sauce flavoured with Dijon mustard. These flavours work together to cut the richness of the fish and liven it up into a dish worthy of the most hard-to-impress guests. Lucky for you, this elegant dish is quick enough for a weeknight since it takes just 25 minutes to prepare from start to finish!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil, divided
4 skinless salmon fillets (1 lb./450 g)
1 Tbsp. flour
2 Tbsp. Heinz Dijon Mustard
1 cup 25%-less-sodium chicken broth
3 Tbsp. capers
2 Tbsp. minced garlic, divided
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 pkg. (300 g) baby spinach leaves
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Step 1
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet; discard any drippings from skillet.
Step 2
Whisk flour, mustard and chicken broth until blended.
Step 3
Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken broth mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
Step 4
Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
Step 5
Serve spinach topped with fish and caper sauce.
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Food Facts
Look for salmon that smells fresh and has firm, shiny flesh that springs back when pressed gently. Alternately, packaged frozen individual portions of fish/seafood are generally of good quality. If purchasing salmon with the skin on, make sure the scales have been removed. When cooking salmon, the salmon is done when the thickest part changes from translucent to opaque and flakes easily with a fork. The temperature should read 145°F on an instant-read food thermometer.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 3 g
15 %
Cholesterol 65 mg
Sodium 550 mg
23 %
Carbohydrate 7 g
Fibre 2 g
Sugars 0 g
Protein 27 g
Vitamin A
110 %
Vitamin C
50 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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