ROSE LEMON CAPER SALMON
Steps:
- Preheat the oven to 250 degrees F.
- Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside.
- Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce.
- Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
- Serve the sauce over the salmon, with the dressed greens alongside.
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