Salmon and Caper Sauce with FAGE Total
⅔ cup extra-virgin olive oil
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
2 green onions, finely chopped
½ cup white wine
2 cups arugula or wild greens
3 large salmon fillets with skin removed
1 pinch salt
Pinch of freshly ground black pepper
CAPER SAUCE WITH FAGE TOTAL
1½ cups FAGE Total 5%, 2%, or 0%
2 lemons, zested and juiced
4 tbsp capers, finely chopped
Heat the olive oil in a large saucepan. Add the chopped parsley, dill and green onions to the pan and sauté. Next, simmer with the wine and add the arugula or greens. Stir and add 1 cup of water, cover pan until vegetables are soft. Place salmon on top of vegetables and season well with salt and pepper. Let simmer with the lid on for about 20 minutes, replenishing the water so that it doesn’t fully evaporate.
CAPER SAUCE WITH FAGE TOTAL<br>
In a medium bowl, combine the FAGE Total, lemon juice and capers. Using a ladle, transfer some broth from the saucepan to the bowl little by little, stirring continuously until heated.
- Next, pour the sauce directly onto the salmon while it is still in the pan. Once you’ve brought it to a boil, remove from heat.
- Garnish with additional FAGE Total to taste, as well as lemon zest and pepper.