BAKED SALMON WITH LEMON AND CAPERS
I found this recipe from food network, Giada make this, I thought easy and delicious, without make pan dirty.What a good dish! I made some change, hope you will like it!
Provided by SunLi
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374, Fat 21, SaturatedFat 3.3, Cholesterol 77.4, Sodium 504.7, Carbohydrate 5.2, Fiber 0.8, Sugar 1.1, Protein 35.2
SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH
After a long, slow roasting in the oven, salmon becomes even more succulent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
- Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
- Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.
Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g
PRESERVED LEMON, SALMON AND CAPER SALAD
I particularly like this recipe because it is easy and can be put together after work and looks like you worked all day on it.
Provided by Alison Carter
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
- Add capers and cook stirring for 6-8 mins or until slightly crisp.
- Add garlic and cook, stirring for one minute or until aromatic.
- Transfer to a plate and set aside.
- Use a small sharp knife to cut the flesh away from the lemon rind.
- Discard flesh and remove white pith from rind.
- Rinse rind under cold running water and chop.
- Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
- Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
- Heat frying pan over medium high heat.
- Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
- Transfer to plate and set aside for 5 mins to cool slightly.
- Use a fork to flake salmon into large pieces.
- Drain paster and return to pan.
- Add caper mixture, preserved lemon, dill and extra virgin olive oil.
- Toss well to combine.
- Taste and season with pepper.
- Serve.
Nutrition Facts : Calories 908, Fat 38.9, SaturatedFat 7.9, Cholesterol 110, Sodium 792.3, Carbohydrate 81.6, Fiber 6, Sugar 3.8, Protein 55.8
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