SALMON WITH CREAMY LEMON & CAPER SAUCE
Provided by Lottie Lifts
Time 15m
Number Of Ingredients 8
Steps:
- Season your salmon generously with pepper and lemon juice, and a dash of salt (the capers are salty, so not too much here). Fry in a sauce pan along with some low-calorie cooking spray until cooked through. Transfer to foil to keep warm.
- Deglaze the same pan using the stock, white wine and lemon juice.
- Add the cream cheese and whisk until no lumps remain.
- Whisk in the cornflour, add the capers and reduce the heat to low.
- Simmer until thickened to your liking, around 3-4 minutes.
- Season with plenty of pepper, before adding the meat back to the pan and coating with the sauce.
Nutrition Facts : Calories 294 kcal, ServingSize 1 serving
GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE
This garlic poached salmon is fast, easy, and smothered in a healthy, yogurt-based creamy lemon caper sauce! This will be your new favorite way to eat salmon.
Provided by Elizabeth Lindemann
Categories Fish
Time 20m
Number Of Ingredients 12
Steps:
- In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
- Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
- Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
- Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
- Add the remaining clove of minced garlic, stir for one minute or until fragrant.
- Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
- Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
- Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
- Serve sauce over salmon.
Nutrition Facts : Calories 289 kcal, Carbohydrate 4 g, Protein 25 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 143 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
POACHED SALMON WITH LEMON-CAPER HERB SAUCE
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.
POACHED SALMON WITH CAPER SAUCE
We love poached salmon and with the caper sauce it is delicious. If you like Salmon and Capers try this.
Provided by Barb G.
Categories Savory
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fish and pat dry with paper towels.
- In a 10-inch skillet combine chicken broth, wine, and pepper.
- Bring to boiling; reduce heat.
- Place fish in skillet; place lemon slices atop fish.
- Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
- Remove fish and lemon; Keep fish warm.
- Discard lemon.
- Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
- Stir together water and cornstarch; stir into broth mixture.
- Stir in capers.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 minute more.
- Spoon sauce over fish and serve.
Nutrition Facts : Calories 210.3, Fat 11.2, SaturatedFat 2.3, Cholesterol 59, Sodium 292.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 21.2
POACHED SALMON WITH CREAMY PICCATA SAUCE
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.
Provided by EatingWell Test Kitchen
Categories Diabetic Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 3.7 g, Cholesterol 58.9 mg, Fat 8.3 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 285.6 mg, Sugar 0.9 g
SALMON WITH LEMON- BUTTER -CAPER SAUCE
Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.
Provided by Babs in Toyland
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47
SALMON WITH LEMON CAPER SAUCE
Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm.
Provided by sugarpea
Categories Sauces
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
- Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
- Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
- Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
- Keep warm.
- Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
- Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.
Nutrition Facts : Calories 699.9, Fat 44.9, SaturatedFat 12.9, Cholesterol 202.5, Sodium 394.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.5, Protein 65.2
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