This recipe was featured on Studio 5, if you would like to see the recipe done live, visit http://studio5.ksl.com/?nid=126&sid=33756146
Even if you’re not a fish lover, you will love this sauce on any fish! Especially over a wild caught piece of salmon or a beautiful white halibut. My kids will eat any fish with this sauce on it and I hope yours will too. Tell them the capers are little pickles (if they like pickles) and it goes over great 🙂 I just got done serving this at a yoga retreat this weekend and all the ladies loved it too!
This lemon rice recipe is one I got from my mother and it is so divine! To make it a little healthier, I use a brown rice, but the flavor is still wonderful because of the pungent lemon juice! I can’t wait for you to try it.
To prepare, start with the rice first. Brown rice takes a while to make, so get that started and then move on to make your fish. Once the fish is in the oven, make your sauce, steam some broccoli or asparagus, and you’ll be ready for a delicious meal!
- Wild caught Salmon
- Extra Virgin Olive Oil
- Salt & Pepper
- Dried or fresh dill
- If you’re making lemon rice to go with this meal, start your rice first so it can be cooking while you prepare everything else. Next, take a good large piece of wild caught salmon or smaller filleted pieces and put them on a cookie sheet lined with parchment paper.
- Brush the fish with a little olive oil, salt & pepper, and sprinkle with fresh or dried dill. Then slice a lemon & put thin slices over the top of the fish. (the lemon slices are optional, it just makes the fish look pretty for serving)
- Bake at 400 for 15-20 minutes (or according to package directions if using a frozen fish) until the middle is flaky when pulled apart with a fork. Cut into pieces and serve with the lemon caper sauce.
- 1 T. chicken bouillon or paste (Better than Bouillon)
- 1 t. salt
- 1/3 c. lemon juice, freshly squeezed
- 1 medium onion, chopped
- 1/4 c. olive oil
- 1/3 c. butter
- 4 c. water
- 2 c. brown rice (or white if you prefer)1. Bring 4 c. of water to a boil. Once it’s boiling, add the rice & return to a boil. Once it’s boiling again, reduce heat, cover and cook for about 45 minutes (only 20 minutes for white rice) or until rice is cooked and water is gone.2. Meanwhile, chop onion and saute it in 1/3 c. butter & 1/4 c. olive oil.3. Once the onion is soft, about 5 minutes, add the lemon juice, salt, and bouillon.4. Whisk until it’s all blended5. Keep on low heat and mix in cooked rice.6. Stir well, cover and hold until ready to serve over low heat.
Lemon Dill Caper Sauce
- 1/4 c. butter
- 1 T. olive oil
- 1 shallot, minced (appx. 1 T.)
- 1 t. chopped garlic
- 1/4 c. chicken broth
- 1/4 c. whipping cream
- 1/4 c. capers, drained
- 1/8 t. pepper
- 1/4 t. dill or 1/2 t. fresh dill
- 2-3 T. lemon juice, fresh
- To prepare the sauce, saute butter, olive oil, garlic, and shallot for a couple of minutes over medium heat.
- Add the broth and cream and whisk until it starts to simmer. Once it’s simmering, turn down heat to maintain a small simmer. Then add the capers, pepper, dill, & fresh lemon juice.
- Let simmer 5 minutes to reduce and thicken a little. If your sauce seems too runny, sprinkle some Wondra (quick mixing flour found in the baking aisle in a container) or flour and whisk until the desired consistency. I use about 1-2 T. of Wondra to thicken. It just depends on how thick you want it.
- Pour over any fish & enjoy! The sauce will refrigerate for a week or two.
This dish was featured on Studio 5. Thank you to the team there who always make me feel so welcome!!