Steamed Salmon With Olives And Capers Food

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SALMON WITH CAPERS



Salmon with Capers image

This salmon with capers is oven baked in foil until it's perfectly tender, then topped with a delicious garlic butter sauce. An easy healthy dinner recipe!

Provided by Sonja Overhiser

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 10

4 (6-ounce) salmon fillets
Olive oil, for brushing
1/2 teaspoon kosher salt, plus more for brining
1/2 teaspoon freshly ground black pepper
6 lemon slices (from 1 lemon)
Fresh oregano or thyme sprigs (optional)
3 tablespoons salted butter
2 tablespoons jarred capers, drained
1 garlic clove, grated
To garnish: finely chopped Italian parsley, chives, or other herbs

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.

Nutrition Facts : Calories 301 calories, Sugar 0 g, Sodium 302.4 mg, Fat 16.7 g, SaturatedFat 6.9 g, TransFat 0.4 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 38.1 g, Cholesterol 109.8 mg

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS



Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

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.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

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.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE



Steamed Salmon Steak With Caper Butter Sauce image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 20m

Yield 1 serving

Number Of Ingredients 9

1 salmon steak, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
1/4 teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cubes
1 tablespoon capers

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.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

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.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

SALMON FILLETS IN TOMATO CAPER SAUCE



Salmon Fillets in Tomato Caper Sauce image

Make and share this Salmon Fillets in Tomato Caper Sauce recipe from Food.com.

Provided by PumpKIM

Categories     < 60 Mins

Time 38m

Yield 2 serving(s)

Number Of Ingredients 8

2 -6 ounces salmon fillets
2 chopped scallions
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1 cup crushed tomatoes
1 tablespoon capers
1 tablespoon butter
salt and pepper

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.

Nutrition Facts : Calories 184.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 29.9, Sodium 472.9, Carbohydrate 9.8, Fiber 2.4, Sugar 5.2, Protein 7.1

OVEN-STEAMED SALMON



Oven-Steamed Salmon image

Salmon steamed in soy sauce and white wine in the oven with a topping of candied ginger and garlic.

Provided by patiasaramom

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 (1 pound) salmon fillet
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped garlic
2 tablespoons chopped crystallized ginger
½ cup dry white wine
½ cup low-sodium soy sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
  • Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 6.6 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.4 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1408 mg, Sugar 1.9 g

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