Salmon With A Lemon Caper And Dill Yogurt Sauce Food

CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE

Steps:

• Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
• Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
• Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.

BAKED SALMON WITH LEMON DILL YOGURT SAUCE

Steps:

• Preheat oven to 425° F. and line a baking sheet with parchment paper.
• Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
• Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
• Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
• Whisk together all of the ingredients for the sauce and serve with the salmon.

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE

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.

GRILLED SALMON WITH CAPER, LEMON AND DILL SAUCE, SERVED WITH CAULIFLOWER RICE AND HERB SALAD PRINT

Steps:

• Remove salmon from the refrigerator, season with 1 teaspoon salt and let it come to room temp, 30 minutes or so. In a small mixing bowl, combine capers, 2 tablespoon lemon juice, zest of two lemons, dill, chives and yogurt, and a few grinds of black pepper. Heat a large skillet over medium heat. Sauté cauliflower rice with olive oil and a splash of water. When the cauliflower is tender, season with salt and 1-2 tablespoons lemon juice. Scoop cauliflower rice onto four dinner plates. Prepare a medium-high heat grill or grill pan. Spray the grill with canola oil. Sear salmon skin side up, for 2 minutes. Gently flip salmon so it can continue cooking with the skin-side down another 3-4 minutes depending on thickness of fillet. Place salmon on the waiting plates with cauliflower rice. Add a handful of herbs to each plate as well as a scoop of caper sauce. Serve with Meyer lemon wedges. Drizzle on a bit of olive oil over the herbs and sprinkle with flaked salt.

SALMON WITH A LEMON, CAPER, AND DILL YOGURT SAUCE

Steps:

• Combine the yogurt, capers, lemon zest, lemon juice, fresh dill, salt and pepper.
• Taste the sauce. Does it need more lemon juice? more dill? more salt? more yogurt? Play with it until you want to eat it by the spoonful.
• Season the salmon with salt and pepper.
• Cook over medium heat in a little olive oil and butter, about ½ T of each.
• Cook for about 5 minutes with the skin side down and then about 3 minutes on the other side.
• Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce.

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.

POACHED SALMON WITH LEMON DILL YOGURT SAUCE

Steps:

• Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling.
• Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork.
• Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl.
• Serve salmon with sauce.