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Publix Aprons Recipes

Pan-Seared Salmon Steaks With Shallot Cream Sauce, Rice Pilaf and Fresh Spinach

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Begin rice preparation: 5 minutes
  • Complete salmon and sauce: 30 minutes
  • Prepare spinach: 5 minutes

  • Pan-Seared Salmon Steaks With Shallot Cream Sauce, Rice Pilaf and Fresh Spinach

    Pan-Seared Salmon Fillets With Shallot Cream Sauce and Rice Pilaf

    2 cups water
    one 6-ounce box 10 minute rice pilaf mix
    1 roma tomato
    1 lemon
    2-3 whole shallots
    four 1-inch thick salmon fillets, approx. 2 pounds
    1/8 teaspoon dill weed
    2 tablespoons butter
    vegetable cooking spray
    1 tablespoon all-purpose flour
    1 1/2 cups heavy cream
    1 1/2 tablespoons capers
    salt and pepper, to taste

    1. Preheat oven to 450°F.
    2. Place water in saucepan with rice and bring to boil. When boiling, stir, cover and reduce heat to low; simmer for 10 minutes. Set rice aside covered until salmon is completed.
    3. While cooking rice, prepare ingredients for cooking as follows: wash tomatoes and lemon; wash and peel shallots. Chop shallots until fine. Chop tomatoes into 1/2-inch pieces. Cut lemon in half. Set all aside.
    4. Preheat sauté pan on medium-high for 1-2 minutes.
    5. Lay salmon flat on cutting board, and sprinkle on both sides with dill. (Wash hands.)
    6. Place butter in pan and swirl to coat.
    7. Add salmon and sauté for 2-3 minutes.
    8. Flip salmon, add shallots to pan around salmon and squeeze lemon halves over salmon. Continue to cook for 2-3 minutes.
    9. Spray baking dish with vegetable cooking spray. Remove salmon from sauté pan and and place in dish.
    10. Bake for 12-14 minutes.
    11. In same sauté pan, add flour to shallots and stir until a thick paste forms.
    12. Add cream, capers, chopped tomato, salt and pepper; stir until thickened.
    13. Finish baking fish and top with cream sauce before serving.
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    Fresh Spinach

    1 tablespoon olive oil
    1 tablespoon butter
    one 10-ounce bag spinach
    salt and pepper, to taste

    1. Preheat sauté pan on medium-high for 2-3 minutes.
    2. Place olive oil and butter in pan and swirl to coat.
    3. Add spinach on top of oil and butter; sprinkle lightly with salt and pepper.
    4. Cook until spinach is completely wilted, 4-5 minutes, stirring frequently. Serve.
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    Nutritional Information

    Calories (kcal) 706; Total Fat (g) 46; Saturated Fat (g) 27.7; Cholesterol (mg) 203; Carbohydrate (g) 45.9; Dietary Fiber (g) 3.3; Protein (g) 31; Sodium (mg) 724; Potassium (mg) 1352; Calcium (mg) 190; Iron (mg) 5.3

    Daily Values: Vitamin A 165%; Vitamin C 78%; Calcium 19%; Iron 25%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.


    Add to your grocery list 3 tbsp butter
    Add to your grocery list 1 1/2 cups  heavy cream

    Dry Grocery
    Add to your grocery list 1 (6-oz) box 10-min brown rice
    Add to your grocery list 1 tbsp all-purpose flour
    Add to your grocery list 1 1/2 tbsp capers
    Add to your grocery list 1/8 tsp dill weed
    Add to your grocery list 1 tbsp olive oil
    Add to your grocery list salt and pepper
    Add to your grocery list vegetable cooking spray

    Add to your grocery list 4 (1-inch thick) salmon steaks or fillets (2 lb)

    Add to your grocery list 1  lemon
    Add to your grocery list 1 (10-oz) bag spinach
    Add to your grocery list 1 tomato
    Add to your grocery list 2-3  whole shallots

    Suggested Items
    Add to your grocery list French bread
    Add to your grocery list Key lime pie

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    Utensils & Cookware

    • two 10- to 12-inch sauté pans
    • knife and cutting board
    • 2-quart saucepan with lid
    • spatula
    • whisk
    • cooking spoons
    • measuring utensils
    • baking dish
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    Aprons Advice

    This dish is very elegant with the shallot cream sauce, but if you want to save time and calories, omit the sauce. The salmon will taste great on its own.
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    Recipe Version seaf0007