Salmon With Lemon Caper Butter Food

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 LEMON, CAPERS, AND ROSEMARY

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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 CAPER-ANCHOVY BUTTER

Steps:

• Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

LEMON BUTTER SALMON WITH CAPERS AND ASPARAGUS

Steps:

• Preheat oven to 400 degrees.
• Line a large casserole dish with foil (3 qt Rectangle).
• Brush bottom and sides of foil with Olive Oil.
• Cut Salmon into 6 equal pieces.
• Salt and pepper both sides of salmon fillets.
• Arrange salmon in the center of baking dish, leaving room around the edges.
• Wash Asparagus, and arrange around the edges of the dish.
• Bake 20-25 minutes until salmon is opaque and flakes easily.
• In a saucepan, simmer shallots, wine, and vinegar until shallots are soft.
• Add the butter, and 2 Tbsp water and stir until melted and smooth.
• Stir in Capers, Lemon Juice, Zest, and Parsley.
• Pour over salmon and serve.

BAKED SALMON WITH LEMON AND CAPERS

Steps:

• Preheat oven 400 degrees F.
• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
• Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
• Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
• Back them 15-20 minutes.

FISH WITH LEMON, BUTTER, CAPER SAUCE

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.