SALMON SALAD WITH PARSLEY AND CAPERS
Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.
Nutrition Facts : Calories 279 g, Fat 16 g, Protein 29 g
SALMON SALAD WITH PARSLEY AND CAPERS
Steps:
- In a large bowl, combine onion, vinegar, capers, oil, and salt. Let stand 10 minutes. Add salmon and parsley; toss gently to combine and serve.
- nutrition information
- (Per Serving)
- Calories: 279
- Fat: 16.4g (2.4g Saturated Fat)
- Protein: 29.4g
- Carbohydrates: 2g
- Fiber: 0.6g
PARSLEY & CAPER SALAD
Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats
Provided by Anna Glover
Categories Lunch, Side dish
Time 10m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
Nutrition Facts : Calories 99 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BAKED SALMON WITH CAPER SAUCE
Make and share this Baked Salmon With Caper Sauce recipe from Food.com.
Provided by Sharon123
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub the salmon steaks with lemon juice and brush them with melted butter.
- Season with salt and pepper to taste.
- Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
- Do not turn.
- Arrange the cooked salmon steaks on a hot platter.
- Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
- If additional liquid is needed, add a little dry vermouth or white wine.
- Good with new potatoes, dressed with butter and parsley, and a cucumber salad.
- Makes 4 servings.
Nutrition Facts : Calories 419.2, Fat 36.6, SaturatedFat 17.7, Cholesterol 116, Sodium 518.8, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 21.1
FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS
Great use for leftover poached or baked flaked salmon. Can be served on salad greens, in a sandwich, on a toasted English muffin, or even as a spread for crackers. The dressing itself makes a very flavorful tartar sauce.
Provided by ChristineM
Time 5m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 4 g, Cholesterol 57.6 mg, Fat 16.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 3 g, Sodium 243.1 mg, Sugar 2.7 g
PRESERVED LEMON, SALMON AND CAPER SALAD
I particularly like this recipe because it is easy and can be put together after work and looks like you worked all day on it.
Provided by Alison Carter
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 908, Fat 38.9, SaturatedFat 7.9, Cholesterol 110, Sodium 792.3, Carbohydrate 81.6, Fiber 6, Sugar 3.8, Protein 55.8
ARTICHOKE AND SALMON SALAD
This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!
Provided by stephanie
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 6 g, Cholesterol 26.1 mg, Fat 7.5 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 422.3 mg
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