Salmon With Onions Olives Capers Food

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 & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

ONION SALMON

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
• Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.

OVEN BAKED SALMON WITH OLIVES AND CAPERS

Steps:

• Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
• Place the side of Alaska salmon skin side down on the baking sheet.
• Place the sliced onions and cherry tomatoes all around the salmon.
• Drizzle olive oil on the veggies and a little bit on the Alaska salmon.
• Sprinkle salt, pepper and oregano on the salmon, onions and tomatoes.
• Add olives and capers to the Alaska salmon and veggies.
• Place the lemon slices on the salmon.
• Bake in the oven for about 22-25 minutes until the Alaska salmon is opaque and flaky. The internal temperature in the thickest part should be 145F.
• Serve warm.

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.

PAN SEARED SALMON WITH CAPERS

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to 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.

SALMON WITH ONIONS, OLIVES & CAPERS

Steps:

• 1. Preheat oven to 350'. Heat 1 tsp oil in nonstick skillet over med heat until hot. Add salmon, rounded side down; cook until lightly browned, about 2 minutes. Transfer salmon to 13x9" glass baking dish. Sprinkle w/salt & pepper.
• 2. In same skillet, add remaining tsp olive oil & cook onion over med heat 5 min's or until tender. Add capers, vinegar & sugar. Cook 2 min's, stirring.
• 3. Spoon caper mixure over salmon, along w/olives. Cover with foil & place in oven. Bake 12-15 minutes or until salmon flakes easily when tested w/a fork.
• 4. Per Svg: 245 Calories, 8 grms fat, 35 grms protein, 6 grms carb.

STEAMED SALMON WITH OLIVES AND CAPERS

Steps:

• Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
• While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
• Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

SALMON WITH TOMATO, ONIONS, AND CAPERS

Steps:

• In a large, wide saucepan, heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
• Add 1/3 a cup of white wine and 1/4 cup of water. Bring to a simmer.
• Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw.
• Serve immediately, with tomato sauce generously applied.