Ingredients:
4 Tbsp unsalted butter substitute
1 1/4 lb salmon fillet, cut into 4 pieces
Kosher salt and black pepper
1 lb snap peas
1/4 cup sliced almonds
2 Tbsp capers
Heat 1 Tbsp butter substitute in a large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.
Meanwhile, fill a second skillet with 1/2 inch of water, bring to a boil, and add 1/4 teaspoon salt. Add the peas, cover and steam until tender, 2 to 3 minutes; drain and transfer to plates.
Wipe out the skillet and heat the remaining 3 Tbsp butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2 to 3 minutes. Stir in the capers. Spoon over the fish and peas and serve with brown rice.
Monday, February 8, 2010
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A Personal Chef provides high quality, reasonably priced meals, custom designed to your individual tastes and dietary needs. I allow you to regain time otherwise spent shopping for and preparing your own foods or eating out.
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