Seared Salmon & Lemon-Caper Sauce

with Roasted Broccoli

30 MIN

4 Servings

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From the Test Kitchen

To give our salmon a rich, bright lift, we’re topping it with a sauce inspired by traditional piccata—simply made from cooking garlic, capers, fresh lemon juice, and a touch of butter together in a pan. The tangy flavors are a delightful contrast to fluffy jasmine rice studded with sweet golden raisins.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

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1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the broccoli roasts, if necessary, peel 2 cloves of garlic, then roughly chop. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

3 Cook the rice:

While the broccoli continues to roast, in a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

4 Cook the fish:

While the rice cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the sauce & serve your dish:

Add the capers and remaining chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the sauce. Enjoy!