Salmon Urbano Recipe
Sautéed salmon in white wine sauce, capers and kalamata olives served with broccoli or tostones.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broccoli
In a large pot, bring salted water to a boil. Add the broccoli florets and cook for about 3-4 minutes until bright green and tender. Drain and set aside.
- 2
Sauté the Salmon
In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Add the salmon to the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, reduce heat to medium and add minced garlic, sautéing for about 1 minute until fragrant. Pour in the white wine, scraping any bits from the bottom of the skillet. Stir in the capers and kalamata olives. Let the sauce simmer for about 5 minutes until slightly reduced.
- 4
Combine and Serve
Return the salmon to the skillet, spooning the sauce over the fillets. Cook for an additional 1-2 minutes to heat through. Serve the salmon with broccoli or tostones on the side.
