AARP Wellness Mondays! Cooking Series with Chef Sarita- Salmon with Capers
Monday, Nov 23, 2020
From 1pm to 1:30pm Eastern Time
Event is closed or full.
Join AARP for Wellness Mondays and a 4 part series with Chef Sarita Ordonez. She is a TOP 7 MASTER CHEF for Telemundo LATINO 2019,
A Holistic coach and healthy chef who reminds us to heal in and out-with a grateful heart. Our first cooking series with Chef Sarita will be to
make Salmon with Capers see below for recipe/ingredients list if you want to cook along with her!
SALMON WITH CAPERS
servings 1, prep time 20 min, total time 30 min
1 fillet Wild salmon with skin
½ cup Capers
½ cup Ghee butter
½ cup Olive oil
1/2-pound Yuca (cassava)
1 White or yellow onions
½ cup mushrooms
1 cup Almond milk
Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
Heat the oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip salmon and sear on the other side for 2 to 3 minutes.
Flip the salmon again and cook another 1 to 2 minutes.
Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers, and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
Serve this salmon with lemon caper dill sauce with your favorite side dishes and enjoy!
dice it into small chunks and then boil it with garlic and salt. I like to boil mine in broth for an extra hit of flavor, but water is perfectly acceptable. Use more or less garlic depending on your preferences.
After you’ve boiled the yuca root, you’ll treat it much the same as you would mashed potatoes or cauliflower. Add a little pepper for seasoning, add a little ghee for fat and flavor, and then cream with your hand mixer or immersion blender . I don’t like the texture that results from using a potato masher. Whipped and smooth mashed yuca = creamier and tastier.
Taste for seasoning after you’ve whipped the yuca into a light and airy texture. It may need more salt, pepper, or both. Don’t be afraid to season as needed.
a little more ghee drizzled over the top and sprinkled with some fresh parsley.
On a hot skillet put the sliced onions until golden brown, seasoning with salt and pepper.