Courgetteswithcapers Recipes

15 GREAT CAPERS RECIPES: SALMON WITH CAPERS & MORE!

15 Great Capers Recipes: Salmon with Capers & More! image

Here are all the best capers recipes to use up a jar! Try a classic recipe or pick from these creative ways to use this tasty ingredient.

Provided by Sonja Overhiser

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

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

COURGETTES WITH CAPERS

Courgettes With Capers image

Make and share this Courgettes With Capers recipe from Food.com.

Provided by PinkCherryBlossom

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
450 g courgettes, in 1 inch slices
1 tablespoon balsamic vinegar
3 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Steps:

Heat oil in a pan and add zucchini tossing to coat.
Add vinegar, mix well cover and cook for five minutes until the courgettes are tender crisp.
Remove lid and cook for another 2 - 3 minutes until liquid has evaporated
Remove from heat and capers, parsley and lemon juice.
Toss to coat and season if desired, serve warm.

Nutrition Facts : Calories 110.6, Fat 10.4, SaturatedFat 1.5, Sodium 203.7, Carbohydrate 4.5, Fiber 1.5, Sugar 2.1, Protein 1.6

COURGETTES WITH BASIL

Courgettes with Basil image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 pound medium zucchini
1/3 cup packed chopped fresh basil, plus small leaves for garnish
1 tablespoon unsalted butter

Steps:

Wash zucchini, dry well, and grate on large holes of box grater. Place in bowl with basil, salt and freshly ground black pepper. Toss well. In large nonstick skillet, melt butter. Add zucchini mixture. Cook over medium heat for 10 minutes, stirring often, until soft. Do not brown. Taste again for seasoning. Garnish with basil leaves.

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From insanelygoodrecipes.com
5/5 (1)
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