This recipe comes from the incredible Dr. Mark Hyman—who I love. Dr. Hyman believes that we all deserve a life of vitality, and that we have the potential to create it for ourselves. Which is a feeling I wholeheartedly share. Dr. Hyman has dedicated his life to discovering the root causes of chronic disease by harnessing the power of Functional Medicine, with the ultimate goal to transform healthcare. He believes in the healing power of food and has put out many fantastic recipes—including this delicious steamed salmon with lemon caper cream sauce recipe.
Make it tonight and find out why I love it.
Here’s to happy and healthy eating!
Steamed Salmon with Lemon Caper Cream Sauce
Steaming salmon creates a moist, succulent fish that easily flakes with the touch of a fork. This simple sauce dresses the fish, celebrating the fresh flavours of spring and providing a delicious and quickly prepared weeknight option.
YIELD: 4 Servings
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins
1 Teaspoon Arrowroot powder
1 Cup plus 1 Tablespoon Water Divided
1 Pound boneless, skin-on wild salmon fillets cut into 4 pieces
3/4 Teaspoon Sea Salt Divided
3/4 Teaspoon Ground black pepper Divided
1 1/2 Tablespoons Extra Virgin Olive Oil Divided
1 Clove of Garlic Minced
2 Tablespoons Capers With a drop of brine from the jar
1/2 Cup Low sodium broth Chicken or Vegetable
2 Tablespoons full fat coconut milk
1/2 Teaspoon Lemon Zest or up to a Teaspoon
2 Tablespoons Fresh Lemon Juice
1/4 Cup Fresh Parsley Chopped
- Mix the arrowroot powder with water and set aside.
- Sprinkle each piece of salmon with a pinch salt and a pinch of pepper. Add about 1 cup of water to a metal steamer and bring to a boil. Add the salmon, cover and steam for 5 to 7 minutes, or until salmon flakes easily with a fork (fish is done when its opaque in the center and the internal temperature reaches 145° F). Reserve a couple tablespoons steaming water if you plan to use later.
- While the salmon is steaming, prepare the sauce:
- Heat 1/2 tablespoon of the oil in a medium saucepan over medium-high heat. Add the garlic and cook until aromatic, about 1 minute. Stir in the remaining oil, capers, broth, coconut milk, zest and juice. Stir to combine and cook for about 2 minutes. Taste the sauce and season with remaining salt and pepper, or more as needed. Slowly whisk in the arrowroot mixture, continuously stirring to avoid forming clumps. Cook the sauce for another 2 to 3 minutes or until it thickens and reduces in volume by half. If you prefer a slightly thinner sauce, stir in about 1 tablespoon of the steaming liquid to the lemon caper cream sauce just before serving.
- Place the steamed salmon on four serving plates. Top each piece of salmon with 2 tablespoons of the sauce. Garnish with the parsley and serve immediately.
- Nutritional analysis per serving (1 piece of salmon plus 2 tablespoons of sauce): calories 270, fat 18g, saturated fat 5g, cholesterol 50mg, fibre 0g, protein 25g, carbohydrate 2g, sodium 520mg
To learn more about Dr. Mark Hyman checkout his website: http://drhyman.com/