Mediterranean Zest Salmon

Name: Bat Cave Road Farm
Address: 4132 Bat Cave Road, Old Fort, NC, 28762, US
Telephone: +18282165488
Price range: $

from the kitchen of Zac Malin

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Ingredients

This means we have it fresh at our farm stand — tap to shop.

Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon with salt. Place fillets flesh-side down in the pan; sear for 4 minutes.
Finish Cooking: Flip the salmon to the skin side. Reduce heat to medium and cook for another 4–5 minutes until flaky. Remove salmon from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the sun-dried tomatoes, garlic, artichokes, and capers. Sauté for 1 minute until fragrant.
Deglaze: Pour in the white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan and simmer for 2 minutes until the liquid reduces by half.
Wilt Spinach: Add the fresh spinach to the skillet, stirring constantly for about 1–2 minutes until just wilted.
Create the Sauce: Lower the heat to medium-low. Stir in the heavy cream, mascarpone, paprika, and red pepper flakes. Whisk gently until the mascarpone has melted into a smooth, luxurious sauce.
Combine: Return the salmon to the skillet. Spoon the sauce over the fillets and simmer for 2 minutes to allow the flavors to marry.
Garnish & Serve: Remove from heat. Sprinkle with the fresh lemon zest and toasted pine nuts before serving immediately.