Updated Nov 25, 2014Chatelaine
- HEAT a large non-stick frying pan over medium-high. Add pine nuts and toast lightly, about 2 min. Transfer to a small bowl. Add 2 tbsp olive oil and the capers to pan and cook 1 min. Reduce heat to medium, then add the brussels sprouts. Sprinkle with 1/4 tsp salt. Cook, stirring occasionally, until sprouts are tender- crisp, 5 to 7 min. Add seedless grapes during last 2 min of cooking. Remove from heat and stir in lemon zest. Transfer to plates.
- WIPE pan clean and heat over medium-high. Pat the salmon fillets dry and sprinkle 1/4 tsp salt over both sides. Season with fresh pepper. Add 1 tbsp olive oil to pan. (The pan should be hot enough that a drop of water sizzles.) Add salmon fillets and cook 1 to 2 min. Reduce heat to medium and continue cooking for 2 to 4 min. Flip fillets and cook for 30 sec more or until cooked through. Serve over brussels sprouts and garnish with pine nuts.
NutritionCalories 399, Protein 27 g, Carbohydrates 13 g, Fat 27 g, Fibre 4 g, Sodium 500 mg. Excellent source of Vitamin C
A White Côtes du Rhône
Known more for reds, the appellation of Côtes du Rhône produces this crisp blend of grenache blanc, voignier and clairette with fantastic stone fruit and orange-blossom aromas. Its weighty finish is ideal with full-flavoured salmon.
Our pick: La Ferme du Mont La Truffière, France, $16.