SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 salmon cakes
Number Of Ingredients 20
Steps:
- Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
- Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
- Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
- Arrange the salmon cakes on a platter and serve alongside the sauce.
PORK CHOPS IN LEMON-CAPER SAUCE
Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."
Provided by Sam Sifton
Categories dinner, easy, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
- Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
- Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.
SOLE WITH LEMON-CAPER SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
- When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.
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
FISH WITH LEMON, BUTTER, CAPER SAUCE
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Provided by JustJanS
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
LEMON CAPER SAUCE FOR CHICKEN OR FISH
Make and share this Lemon Caper Sauce For Chicken or Fish recipe from Food.com.
Provided by L DJ3309
Categories Sauces
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1-2 minutes til garlic is tender.
- Stir in lemon juice and capers.
- Remove from heat and add butter stir til melted, add parsley.
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
SEA BASS WITH LEMON AND CAPER SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Season sea bass fillets with salt and pepper. In a saute pan, over high heat, add the olive oil and sear fish fillets skin side down first, for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.
- Meanwhile, prepare the croutons. Melt 2 tablespoons of butter. Toss with bread cubes and transfer to a baking sheet. Bake in oven for 4 minutes or until crisp and golden in color. Transfer to a small bowl and set aside.
- In another saute pan, heat 2 tablespoons of butter. Over high heat, saute the baby vegetables until glazed. Divide into 2 and mound in center of plate. Keep warm.
- Add the remaining 2 ounces of butter to the fillets and baste them with the butter. Place a fillet and the red peppers on top of the vegetables. Sprinkle half of the croutons on top and around each fillet. To butter, add shallots and continue to cook until butter turns brown. Deglaze with lemon juice, and add the lemon pieces, parsley, chives, tarragon, capers, and caper berries. When heated, pour half over and around each fillet. Serve immediately.
- Note: if sea bass is not available, any firm white fish can be substituted.
LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES
This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal.
Provided by hartdocman
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
- Lime juice can be substituted for lemon juice for a different take on the same theme.
- Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
LEMON BUTTER CAPER SAUCE
This simple Hell's kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Melt 2 Tbsp. of butter in it over medium heat until sizzling.
- Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
- The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
- Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
- Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.
Nutrition Facts :
EASY LEMON CAPER SAUCE
This delicious lemon caper sauce takes your meal to the next level! Great for salmon, shrimp, chicken, pasta: you name it.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan or skillet over low heat.
- Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
- Remove from heat and remove garlic clove. Stir in the lemon juice, zest and kosher salt. Serve immediately over salmon, white fish, shrimp or chicken.
Nutrition Facts : Calories 105 calories, Sugar 0.1 g, Sodium 102.7 mg, Fat 11.6 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 0.3 g, Cholesterol 30.5 mg
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
SIMPLE LEMON CAPER SAUCE RECIPE
Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It's a simple sauce made with fresh lemon, garlic, and butter.
Provided by Diana Rattray
Categories Sauce
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Melt the butter in a small skillet or sauté pan over low heat.
- Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
- Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
- Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.
Nutrition Facts : Calories 105 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 183 mg, Sugar 0 g, Fat 12 g, ServingSize 1/3 cup each (4 servings), UnsaturatedFat 0 g
FISH WITH LEMON-CAPER SAUCE
This southern Italian fish recipe comes together fairly quickly and packs a ton of mouth-pleasing flavor. It's made from ingredients that I usually have on hand so I have a feeling it will be a regular at our house. I adapted this recipe from the Williams-Sonoma cookbook called Essentials of Mediterranean Cooking.
Provided by Robyns Cookin
Categories European
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
- Meanwhile, lightly season both sides of each fillet with salt and pepper.
- Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
- Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
- Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
- Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
- Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
- Spoon sauce over the fillets and serve immediately.
Nutrition Facts : Calories 206.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 76.9, Sodium 113.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 17.3
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- Season the fish with salt and pepper on both sides. Heat non-stick frying pan on medium heat. Add olive oil or melt the butter in the warm pan.
- Add the fish. Cook on both sides until each side is browned. A light crust should form. Don't over cook the fish and make sure it's still moist. Gently and carefully remove the fish from the pan and set aside.
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- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
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