Flaked Salmon Salad With Dijon Lemon And Capers Food

SALMON WITH LEMON-DIJON CAPER SAUCE

Steps:

• Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
• Whisk flour, mustard and chicken stock until blended.
• Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
• Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
• Serve spinach topped with salmon and caper sauce.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

PRESERVED LEMON, SALMON AND CAPER SALAD

Steps:

• Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
• Add capers and cook stirring for 6-8 mins or until slightly crisp.
• Add garlic and cook, stirring for one minute or until aromatic.
• Transfer to a plate and set aside.
• Use a small sharp knife to cut the flesh away from the lemon rind.
• Discard flesh and remove white pith from rind.
• Rinse rind under cold running water and chop.
• Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
• Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
• Heat frying pan over medium high heat.
• Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
• Transfer to plate and set aside for 5 mins to cool slightly.
• Use a fork to flake salmon into large pieces.
• Drain paster and return to pan.
• Add caper mixture, preserved lemon, dill and extra virgin olive oil.
• Toss well to combine.
• Taste and season with pepper.
• Serve.