A Guide to Din­ing in SW Florida

Cape Coral Living - - Cape Departments -


Ex­ec­u­tive Chef Tim Spain Serves 4

4 pieces fa­vorite fresh salmon,

6 ounces each

2 cups ar­ti­chokes

½ cup ca­pers

1 tea­spoon freshly chopped gar­lic

4 ounces fresh baby spinach

¼ tea­spoon salt

1 cup may­on­naise

1/3 cup whole-grain mus­tard

1 lime, zested

1 gar­lic clove

Sea­son both sides of salmon and pan sear at medium-high heat, both sides for 2 min­utes. Re­move salmon from the pan and place on a bak­ing dish in the mid­dle rack of a 350-de­gree oven for 5 min­utes. While salmon is bak­ing, bring an­other sauté pan to medium heat and sauté ar­ti­chokes and ca­pers with olive oil for 1 minute, then add fresh spinach and sauté for 1 minute. Add gar­lic and salt and sauté for 1 minute. For the sauce, com­bine the may­on­naise, whole-grain mus­tard, lime zest and chopped gar­lic in a food-pro­ces­sor and blend un­til smooth. Place the spinach mix on plate, top with salmon, sauce on the side.

1520 Lafayette St., Cape Co­ral. 239-542-2224, la­cor­te­bistro.com

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