It's time for Group B's September 2015 Secret Recipe Club reveal. This month I was assigned to An Affair from the Heart which is written by Michaela. She's a mom to four, married for more than two decades, a "food blogger, dog lover, party thrower, gift giver, wish [she] were craftier, liver & lover of life."
No matter how busy they are, they sit down every evening at the kitchen table (no electronics
allowed) and eat together as a family. She shares: "Whoever is there, or whomever may stop
by, there is always plenty; but nothing makes me happier than when EVERYONE is
home, and I look around my table and there is a 'seat in every seat.' Then my
heart is full." I love this, Michaela!
I considered her Moscow Mule because I really wanted an excuse to get those copper mugs! And I was really tempted by her {the best} Bloody Mary. Her Parmesan Salad Bowls are on my list of things to-do and I can't wait to try her Cauliflower Mash. But I ended up trying her Salmon & Shrimp with Lemon Caper Sauce. Since my husband is conducting a gluten-free, dairy-free experiment right now, I skipped the cream and the butter and added fresh herbs. I will try it, as written, soon. But this dish just popped with flavor. I was tempted to lick the plate clean!
Seafood with Lemon Caper Sauce
slight adapted from Michaela's Salmon & Shrimp with Lemon Caper Sauce
slight adapted from Michaela's Salmon & Shrimp with Lemon Caper Sauce
Ingredients
- 4 to 6 salmon fillets
- 1 pound cooked and peeled shrimp
- 1 T olive oil
Caper Sauce
- 2 T butter
- 2 cloves garlic, minced
- 2 T capers
- 1 T cornstarch mixed with 1 T water
- 2 T white wine
- juice of 1/2 lemon, (about 1 T) *Save the rest for garnish if desired
- 1 C chicken broth
- fresh parsley and fresh oregano
Procedure
In a skillet, over medium heat, melt butter with garlic. Cook till the garlic softens. Add wine, lemon juice and capers. Cook off the alcohol for a couple of minutes. Whisk in the cornstarch mixture. Pour in the broth and whisk it until it begins to thicken. Pour into a bowl and set aside.
In a skillet over medium heat, drizzle olive oil, and add salmon fillets. Cook for 4 to 5 minutes on each side. Add the shrimp and herbs, cover the skillet, and let steam for 2 to 3 minutes.
To serve, toss cooked pasta with olive oil and half of the caper sauce. Place into individual bowls, top with salmon and shrimp. Then divide the remaining sauce between the bowls. Garnish with more fresh herbs, if desired.
To serve, toss cooked pasta with olive oil and half of the caper sauce. Place into individual bowls, top with salmon and shrimp. Then divide the remaining sauce between the bowls. Garnish with more fresh herbs, if desired.
Camilla, I am so glad you enjoyed the recipe! This is my youngest daughter's FAVORITE meal. I swear she would eat the sauce alone! ;) Thanks for the kind words!
ReplyDeleteAbsolutely delicious! Love a lemon caper sauce and with pasta and seafood it is definitely a homerun!
ReplyDeleteLooks fantastic, Camilla! My hubby would love this! :D Nice choice for the SRC! :)
ReplyDeleteThis is a lovely dish Cam. Has your husband noticed any difference in the way he feels? Thanks so much for allowing me to join in this month's Group B reveal.
ReplyDeleteThis looks delicious! I love simple shrimp dishes with just a light wine sauce. Great way to eat light! And good luck to your husband on his diet.
ReplyDeleteI'd love the sauce by itself, but it's a perfect complement to seafood... and/or pasta... or chicken... or...
ReplyDeleteYum - I love lemon and capers with seafood! Great pick!
ReplyDeleteLovely choice! I'm a huge fan of anything caper-related (and always seem to have 2-3 jars on hand just in case), so this sounds delicious to me!
ReplyDeleteI have some capers waiting for inspiration. The thought of combining them with shrimp makes me drool.
ReplyDelete