PointsPlus® values per serving: 8
2 lemons, one cut into slices, the other one cut into wedges
2 Tbsp. chopped fresh parsley, stems reserved
2 Tbsp., chopped tarragon, stems reserved
1 large shallot, minced
½ cup der white wine
½ cup water
4-4 oz., salmon filet, skinless
2 tbs. capers, chopped
1 tbs. extra virgin olive oil
1 tbs. honey
Salt and pepper to taste
Arrange lemon slices in a single layer across bottom of a 12 inch skillet. Add herb stems and 2 tbs. of shallots. Add wine and water to the skillet. Place salmon filets in skillet, skinned side down, on top of lemon slices. Set pan over high heat and bring liquid to a simmer. Reduce heat to low, cover, and cook until sides are opaque but center is still translucent. (This is for a medium rare salmon. It will take about 10-15 minutes. )Transfer salmon with lemon slices to a platter.
Cook down liquid until slightly thickened and reduced to 2 Tbsp. Combine chopped herbs, remaining shallot, capers, oil, and honey in a medium bowl. Strain the reduced cooking liquid and add it to the bowl. Whisk to combine and season with salt and pepper.
Serve salmon individually with a spoon of vinaigrette on the top. Serve with lemon wedges.
Recipe by Chef Isabella.