Salmon Two Ways With Caper Sauce Food

BAKED SALMON WITH CAPER SAUCE

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.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

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.

SALMON WITH CAPERS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.*
• While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
• Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
• Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
• Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
• When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.

SALMON FILLETS IN TOMATO CAPER SAUCE

Steps:

• Preheat oven to 500 degrees Farenheit.
• Brush salmon with oil.
• Season with salt and pepper.
• Set aside.
• In a 9-in metal baking pan, combine the butter, scallions and garlic.
• Reduce oven heat to 425.
• Cook the scallion mixture for 5 minutes.
• Stir in the tomatoes and capers and cook for 3 minutes.
• Top mixture with salmon and cook for another 20 minutes.
• Spoon sauce on a serving plate and top with fish.

POACHED SALMON WITH CAPER SAUCE

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.

SALMON PLATTER WITH CAPER DRESSING

Steps:

• Peel potatoes and cut into 1/4-inch-thick slices, then transfer to a 2-quart saucepan and cover with water by 1 inch. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 5 to 8 minutes. Drain, then transfer to a bowl.
• Meanwhile, whisk together lemon juice, chopped capers, mustard, sugar, and remaining 3/4 teaspoon salt until sugar and salt are dissolved, then whisk in oil until emulsified.
• Toss potatoes gently with 1/4 cup dressing. Toss onion with 1/4 cup dressing in another bowl and let stand 5 minutes.
• Peel and pit avocado, then cut into 1/4-inch-thick slices.
• Arrange potatoes, avocado, cucumber, onion, salmon, and bread on a large platter and sprinkle with whole capers. Drizzle with some dressing and serve remainder on the side.

SALMON WITH GRITS AND CAPER-CREAM SAUCE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
• Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Meanwhile, brush salmon with oil, then sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and cook until opaque in center, about 4 minutes per side.
• Place spoonful of grits in center of each of 4 shallow bowls. Spoon sauce around grits. Top grits and sauce with salmon and serve.

SALMON FILLET WITH GINGER AND CAPERS

Steps:

• Pat the salmon dry with paper towels and rub with the lemon juice. Sprinkle with thyme leaves and set aside.
• Dry the capers with a salad spinner. Heat the oil in a frying pan large enough to hold the salmon comfortably. Add the capers and ginger and saute for two minutes.
• Add the salmon skin side down and cook for two minutes, using a spatula to prevent the skin from sticking to the bottom. Turn and brown on the other side. Stir the ginger and capers from time to time to prevent them from burning. Cook the fish to the desired degree and remove it to a heated serving dish. Spoon the capers and ginger on top. Season with pepper, sprinkle with chives and serve.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

SEARED SALMON WITH RAISIN AND CAPER BUTTER

Steps:

• Make butter:
• In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
• In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
• Make salmon:
• Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
• Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE

Steps:

• Bring water to boil in bottom of a steamer.
• Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
• Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
• Squeeze capers to extract excess liquid and add the capers to butter sauce
• Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

SALMON AND SPINACH WITH CAPER SAUCE

Steps:

• Sauce:.
• Melt the butter in a small saucepan over medium heat.
• Add the flour and whisk.
• Slowly stir in the broth.
• Add the mushrooms and reduce heat to low.
• Simmer for 30 minutes.
• Strain the sauce and discard the mushrooms.
• Return the sauce to the pan and add the capers.
• Season with salt and pepper.
• Keep warm on very low heat until ready to use.
• Fish:.
• While the sauce is simmering preheat the oven to 350°F.
• Melt the butter in a large non-stick skillet over medium heat.
• Add the garlic and cook for 1 minute.
• Add the spinach and cook for 5 minutes, or until just softened, stirring often.
• Season with the salt and pepper.
• Drizzle the lemon juice over the salmon.
• Spread 1/8 of the spinach mixture onto a sheet of foil that has been coated with non-stick spray (or use non-stick foil).
• Place one piece of salmon on the spinach.
• Top the salmon with another 1/8 of the spinach.
• For each packet bring the opposite edges of the foil together on top of the salmon and fold over several times.
• Twist the short ends to make a tight seal.
• Place the packages on a baking sheet and bake for 20 minutes.
• Serve with the sauce.