With butter, lemon and wine together creates this amazing sauce, making this salmon taste out of this world! It's so good, you won't believe your eating salmon.
No need to add any salt with this recipe! The capers along with chicken stock and clam juice, give the right amount of sodium to the sauce. And, if you don't have any clam juice? Don't worry, leaving it out is OK. Just taste the sauce for seasonings before you serve. It's delicious! Enjoy!
- 2 small Salmon steaks
- ground parprika
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1 medium yellow onion - thinly sliced
- 3 garlic cloves - chopped
- 1/8 tsp. crushed red pepper flakes
- 3 tsp. capers
- 1/2 small juice of Lemon
- 1/4 cup of white wine
- 2 Tbsp. All Natural clam juice
- 1/4 cup All Natural chicken stock
- 1/4 cup calamata black olives - cut in half (about 14 olives)
- fresh ground pepper to taste
Lightly sprinkle salmon steaks with ground paprika and set aside.
On medium heat, melt 2 Tbsp. butter with olive oil.
Add onions, garlic, and red pepper flakes and sauté for a few minutes, until they are translucent.
Add the salmon and simmer salmon for a 2 minutes. Then add the wine, clam juice and chicken stock. Transfer the skillet into the oven to broil for 2 minutes, or until you brown the tops of Salmon.
Carefully remove skillet from oven.
Then remove Salmon and transfer to a serving platter. Pour the remaining sauce over the salmons. Top with lemon juice, capers and black olives and serve.