- 4 (6-ounce) skinless salmon fillets
- Salt and pepper, to taste
- ¼ cup butter
- 4 garlic cloves, minced
- ⅓ cup white grape juice
- 1 teaspoon cornstarch
- 1 cup low-sodium chicken stock
- 2 large, fresh lemons, one juiced and zested
- ¼ cup capers, drained
- ¼ cup parsley, chopped
- Sprinkle both sides of the salmon fillet with salt and pepper.
- Melt the butter in a large, cast iron pan over medium-high heat.
- Add the salmon and cook for 5 minutes on each side, or until the salmon flakes easily.
- Remove the salmon and cover with tented tin foil.
- Add the garlic and sauté for 1 minute, then add the white grape juice and bring to a boil, making sure to scrape any brown bits from the pan.
- Boil down until most of the liquid evaporates.
- Mix the cornstarch with the chicken stock.
- Add the lemon juice and lemon zest. Cook to a boil until thickened.
- Add the salmon back into the pan, then sprinkle with capers and parsley.
- Serve immediately over rice, quinoa, or vegetables.
|NUTRITIONAL INFO||PER SERVING|
|Calories||370 (200 from fat)|
|Carbohydrate||7g (1g dietary fiber, 4g sugar)|
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