Salmon with Roasted Tomatoes, Sautéed Mustard Greens and Brown Butter, Caper, Lemon Sauce

  • 4 tbsp butter
  • 1 lemon
  • 2 tbsp capers
  • 3 tomatoes 
  • 3 tbsp olive oil, divided into tablespoons (3 glugs in 3 pans)
  • 4 thyme stems, leaves removed
  • 1 head mustard greens 
  • 3 cloves of garlic, minced
  • 2 salmon fillets
  • 2 tbsp chopped parsley
  • Smoked sea salt for finishing
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Turn the broiler on to high. Thinly slice the lemon. Once your slices are all lined up, cut them in half, so they resemble half-moons. 

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Place the butter in a pan over medium heat and let it cook down until foamy. It should smell a little nutty. 

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Skim off all the foam, making sure to leave the browned bits in the bottom of the pan. You now have the fat from the butter but none of the dairy, giving it a higher fry point and making it lactose-free. 

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Toss the lemon slices in and swirl them around the pan. 

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Let the lemon cook down for about two minutes until the peels darken and they are tender. You will be eating these whole, so make sure they're cooked enough you feel comfortable chewing through them. 

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Add the capers to the pan, cook for one minute, and set aside with the lid on top. 

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Slice the tomatoes in half. Place them cut-side up in a small roasting dish and drizzle with 1 tbsp olive oil. Toss the leaves from the thyme on top and place in the oven. 

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Wash and strip the mustard greens from the stems. Roughly chop them. 

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Heat the second tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and stir until aromatic and slightly browned, about two minutes. Heat the third tablespoon of olive oil in another pan on the stove over medium-high heat. Place the salmon, skin side up in the pan. 

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Add the chopped greens to the pan. Stir to make sure the garlic is evenly distributed and continue cooking for about three minutes until the greens are tender. Check to see if the salmon is ready to be flipped. 

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Pull the tomatoes from the oven and set aside. 

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Everything should be almost ready to go. Place the salmon in the oven for two minutes and add the chopped parsley to the sauce. 

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Pull the salmon from the oven and plate it with the greens and tomatoes. 

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Sauce the salmon and whatever else you fancy. I personally like the sauce over the fish and dripping a little on the mustard greens, so I added quite a bit to mine. I lightly sprinkled smoked sea salt (I LOVE the Salish salt from Saltworks) over the tomatoes, but because of the butter and capers in the sauce, there might already be enough salt for you. Check to see before adding more. Enjoy! 

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