SMOKED SALMON AND CAPER PASTA
Make and share this Smoked Salmon and Caper Pasta recipe from Food.com.
Provided by MadzMom
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and saute until translucent, but not browned.
- Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
- Pour in the cream and add capers.
- Be careful how much salt you add because the snoked salmon and capers are both salty.
- Add pasta and toss to coat.
- *Ifthere doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down.
- Serve with freshly grated parmesan.
Nutrition Facts : Calories 789.3, Fat 38.5, SaturatedFat 16.2, Cholesterol 88, Sodium 444.2, Carbohydrate 88.7, Fiber 4.2, Sugar 3.9, Protein 21.6
BEETROOT ROSTI WITH GREEN YOGURT & SMOKED SALMON
Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 1h30m
Number Of Ingredients 14
Steps:
- Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.
- For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
- Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.
- Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
- Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
BAKED POTATOES WITH SMOKED SALMON AND CAPERS
These warm potato-smoked salmon bites will be the hit of your next party. Smoked salmon is mixed with fresh yogurt, dill, and capers, and tops crispy potato skins.
Provided by Magda
Categories Appetizers and Snacks Seafood
Time 1h32m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.
- Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.
- Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.
- Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.
- Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.
- Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 10.9 g, Cholesterol 11.5 mg, Fat 10.8 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 206.7 mg, Sugar 1.1 g
ORANGE ROASTED SALMON WITH CAPER SAUCE
Salmon filets are flavored beautifully with an orange zest and topped with a creamy yogurt caper sauce. An easy and healthy salmon dinner recipe.
Provided by Lea Ann Brown
Categories Main Course Seafood
Time 30m
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
- Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
- Combine the yogurt in a small bowl with the remaining 1 T, of olive oil, 1/2 t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
- Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 957 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SMOKED SALMON WITH YOGURT AND CAPERS
I found this idea in "Real Simple" magazine for an easy breakfast idea. It would also be good for a light lunch, brunch, or snack. If not serving right away (like a breakfast buffet) it would be best to change the order of the layering so that the salmon is next to the toast or else you will have icky soggy bread.
Provided by threeovens
Categories Breakfast
Time 10m
Yield 4 toasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
- Top each with an equal amount of the smoked salmon.
- Sprinkle with red onions and capers; season with black pepper.
- NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
Nutrition Facts : Calories 281.6, Fat 4.1, SaturatedFat 1.4, Cholesterol 14.1, Sodium 853.9, Carbohydrate 41.5, Fiber 1.8, Sugar 6.4, Protein 19.2
SMOKED SALMON
Provided by Metro
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Put a lettuce leaf on each plate.Cover with 3 very thin slices of smoked salmon.Arrange the capers and onions around the salmon.Garnish with a sprig of parsley and a slice of lemon.Season with ground pepper and drizzle with oil.
HOT-SMOKED SALMON WITH CAPER CREAM CHEESE
Provided by Duane Sorenson
Categories Appetizer Breakfast Brunch Cocktail Party Rosh Hashanah/Yom Kippur Cream Cheese Salmon Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.
- Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
- DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.
HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Yogurt Capers Fennel No-Cook Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
- Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
- Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
- Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.
SMOKED SALMON & CUCUMBER RECIPE - (4.8/5)
Provided by ruthg
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the Greek yogurt, capers and chopped dill. Place 1 teaspoon of yogurt sauce onto each cucumber slice. Top each with a piece of smoked salmon and a small sprig of dill. Serve.
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- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water then drain the pasta and put it back into the pot. Place the spinach on top of the pasta.
- While the pasta cooks, begin making the sauce. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes, until it is transparent. Add the garlic and cook for 1 minute.
- Break the smoked salmon into pieces and add it to the pan along with the cherry tomatoes, artichoke hearts, sour cream, lemon juice, capers, chili flakes, and ½ cup of the pasta water. Bring the pan to a boil and stir until everything is creamy and mixed together. Season to taste with salt and pepper then mix in the dill.
- Pour the smoked salmon sauce into the pasta pot and mix everything together. If needed, add a splash more pasta water to loosen the pasta.
NAAN FLATBREAD WITH SMOKED SALMON - BLUE CIRCLE FOODS
From bluecirclefoods.com
Cuisine AmericanCategory Main Course
- To get started, line a colander with either a paper towel or nut milk bag and set it over a bowl. Add the Greek yogurt and allow it to strain over a bowl for 10-15 minutes. This step is optional, but makes for a very creamy sauce.
- While your yogurt is straining, place your naan either in a 350 degree oven or in a toasted oven set at 350 degrees for 5-10 minutes, until warm and slightly toasted.
- Once the yogurt is strained, add to a bowl and stir in goat cheese, lemon zest, and 2 tablespoons chopped dill. Season with salt and pepper. Set aside.
- Assemble the flatbread. Spread yogurt sauce over naan bread. Top with smoked salmon, cherry tomatoes, red onion, and capers. Sprinkle reserved dill over flatbread and sprinkle with salt, pepper, and everything bagel seasoning, if using.
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- Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl; season with salt and pepper.
- Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
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- Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
- Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.
- Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.
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