Pan-fried salmon with capers and lemon rose wine sauce

Ingredients:

• 4 pcs. (200 – 250 g each) salmon fillet (pink salmon, chum salmon, etc.), without skin
• 6 cups mixed green salad
• 1 lemon
• 3 tbsp. l. olive oil
• 2 small shallots, finely chopped
• 2 tablespoons capers, drained
• 0.5 cups dry rose or white wine
• 3 tablespoons cold butter, cut into small cubes
• 1/4 cup chopped parsley
• 1/4 cup chopped chives

Preparation:

1. Preheat oven to 120°C.
2. Place the green salad in a large bowl. Grate the lemon zest over the top and drizzle with the juice of half a lemon (set the other half aside). Drizzle the salad with 2 tablespoons of olive oil, season with salt and pepper to taste, and toss.
3. Season the salmon fillet with salt and a little black pepper. Heat a large nonstick skillet over medium-high heat. Once hot, add the remaining 1 tablespoon of olive oil.
   
   Add the fish and cook until golden brown, 2-3 minutes. Turn over and cook for another 2-4 minutes, depending on the thickness of the fillet, until done. Transfer the fish to a baking sheet and place in a warm oven to keep warm while you prepare the sauce.
4. Return the pan to medium heat and add the shallots and capers. Cook, stirring occasionally, until the onions are soft, 2-3 minutes.
   
   Add the rosé wine and the juice of half a lemon. Bring to a boil, reduce heat, and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, until the sauce is creamy. Stir in the parsley and chives.
5. Serve the fish drizzled with the sauce and garnished with a green salad.