{"id":49004,"date":"2024-04-14T04:18:52","date_gmt":"2024-04-14T11:18:52","guid":{"rendered":"https:\/\/cleanfoodcrush.com\/?p=49004"},"modified":"2024-04-13T19:50:58","modified_gmt":"2024-04-14T02:50:58","slug":"creamy-lemon-capers-salmon","status":"publish","type":"post","link":"https:\/\/cleanfoodcrush.com\/creamy-lemon-capers-salmon\/","title":{"rendered":"Creamy Lemon Capers Salmon"},"content":{"rendered":"\n\n
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Creamy Lemon Capers Salmon<\/h1>\n

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I LOVE recipes that are simple to make at home yet taste like something ultra-indulgent that you’d order at a fancy restaurant.<\/h3>\n

Creamy Lemon Capers Salmon is definitely one of those recipes! Your people will be SO impressed – and have NO idea how EASY this is to make. Your secret is safe here! You deserve all the credit for your effort!<\/h3>\n

The fresh lemon zest really elevates your dish! Don’t skip it!<\/h3>\n

\ud83c\udf4b ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.<\/h3>\n

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:<\/h3>\n

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.<\/h3>\n

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.<\/h3>\n

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.<\/h3>\n

Let me know how this works for you!<\/h3>\n

\ud83e\uddfdSince you’re only using one pan, clean-up is easy too!<\/h3>\n

\ud83d\udc1fWild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!<\/h3>\n

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!<\/h3>\n

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.<\/h3>\n

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!<\/h3>\n

\ud83e\udd5bUse ANY milk of your choice. My personal preferences for this creamy sauce are unsweetened coconut milk or unsweetened cashew milk.<\/h3>\n

\ud83c\udf72Leftovers: Refrigerate for up to 2-3 days. This salmon is AWESOME for meal prep bowls.<\/h3>\n

\ud83e\uddc8 How To make your own Ghee<\/a>:<\/h3>\n

6 servings<\/strong><\/h3>\n

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Ingredients:<\/h2>\n
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  • 6, 4-ounce salmon filets<\/li>\n
  • 2 tsps garlic salt<\/li>\n
  • 2 tsps dried dill<\/li>\n
  • 2 Tbsps avocado oil, grass-fed butter, unrefined organic coconut oil, or extra virgin olive oil<\/li>\n
  • 15 oz can full-fat canned organic coconut milk<\/li>\n
  • 1 large fresh lemon, juice and zest of<\/li>\n
  • 3 garlic cloves, pressed<\/li>\n
  • 3 Tbsps capers<\/li>\n
  • 2 Tbsps fresh dill or 1 tsp dried dill<\/li>\n<\/ul>\n

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    Instructions:<\/h2>\n

    Pat your salmon filets dry on all sides. Rub your salmon with garlic salt and dried dill on all sides.<\/h3>\n

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    Preheat your oil in a large skillet over medium heat. Sear the salmon until nicely golden on both sides.<\/h3>\n

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    Add the coconut milk, lemon zest, lemon juice, pressed garlic, capers, and fresh dill.<\/h3>\n

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    Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
    \nEnjoy!
    \n\ud83d\udc9aRachel<\/h3>\n

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