I was feeling a little chickened out so I decided to transform one of my favorite chicken dishes into a seafood dish. This recipe is beyond easy and really only takes 20 minutes. I served with brussel sprouts and butter garlic rice (which was courtesy of Uncle Ben, but shhh don’t tell).
Salt and pepper
1 tablespoon butter
1 garlic clove, minced
1 cup chicken broth
Juice from 1 lemon
1 tablespoon all-purpose flour
2 tablespoons capers, drained
2 tablespoons finely minced fresh parsley
Preheat the oven to 375°F. Season salmon with salt and pepper, place on a baking dish, and cook until the salmon flakes easily with a fork, about 10 – 14 minutes. While the salmon is cooking, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds.
Whisk together the broth, lemon juice and flour until well blended and add to the saucepan.
Bring the mixture to a simmer, stirring constantly. Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Stir in the capers and parsley. Place the cooked salmon on a plate and drizzle with the sauce. Serve with rice and broccoli on the side.