Crispy Salmon With Green Herb Caper Sauce With Asparagus Cheese Puffs Recipes

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CHEESECAKE FACTORY HERB CRUSTED SALMON



Cheesecake Factory Herb Crusted Salmon image

Here is a copycat recipe for the Cheesecake Factory's Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.

Provided by SkylerFox

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon lemon pepper
1 teaspoon parsley
1 teaspoon dried thyme
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1 cup half-and-half cream
salt
white pepper

Steps:

  • Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  • In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
  • Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
  • Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Nutrition Facts : Calories 534.8, Fat 42, SaturatedFat 23.7, Cholesterol 163.2, Sodium 385.5, Carbohydrate 5.5, Fiber 0.2, Sugar 0.8, Protein 31.1

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH



Slow Roasted Salmon with Caper-and-Herb Relish image

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

4 skinless salmon fillets, (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

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

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

BROILED SALMON AND ASPARAGUS WITH HERBS



Broiled Salmon and Asparagus With Herbs image

Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping chicken skin, charring vegetables and melting cheese. Broiling is also a great method for perfectly cooking salmon: It yields a deeply browned crust and a tender center that isn't overcooked. All broilers are different, and knowing the strength of yours and being aware of any uneven "hot spots" help maximize the efficiency of it. (As your dish cooks, look to see if it's cooking evenly across the surface, which will tell you if you need to move things around.) In this recipe, soy-and-mustard-coated salmon and asparagus cook under the broiler, and are topped with an herb salad for a hit of brightness, freshness and acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bunch cilantro, leaves and tender stems, roughly chopped
1 bunch parsley, leaves and tender stems, roughly chopped
1 small bunch mint or dill, leaves picked, roughly chopped
4 scallions, light green and white parts, sliced
1/4 to ½ teaspoon red-pepper flakes, according to taste
3 tablespoons lemon juice, plus more as needed
3 tablespoons olive oil, plus more as needed
Salt and black pepper
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 large bunch asparagus, woody ends trimmed
4 (4- to 6-ounce) salmon fillets, at least ¾-inch thick

Steps:

  • In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
  • Heat the broiler with a rack 6 inches from the heat source.
  • In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
  • Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.

CHEESY ASPARAGUS CAPER MUFFINS



Cheesy Asparagus Caper Muffins image

Savory asparagus, caper, and Cheddar cheese muffins that taste really good!

Provided by Phoebe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 15

¾ cup chopped fresh asparagus
2 cups all-purpose flour
¾ teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon melted butter
1 tablespoon olive oil
2 cups shredded sharp Cheddar cheese
½ cup finely chopped green onions
3 tablespoons drained capers

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
  • Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
  • Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 18 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 337.3 mg, Sugar 1.4 g

SALMON WITH GRITS AND CAPER-CREAM SAUCE



Salmon with Grits and Caper-Cream Sauce image

Categories     Milk/Cream     Cheese     Sauté     Quick & Easy     Salmon     White Wine     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon butter
1/4 cup drained capers
2 garlic cloves, minced
1/4 cup dry white wine
1 1/4 cups whipping cream
2 cups half and half
1/2 cup water
1/4 teaspoon salt
1/2 cup instant grits
1 cup grated Monterey Jack cheese
4 7-ounce skinless salmon fillets
1 tablespoon olive oil

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.
  • Meanwhile, brush salmon with oil, then sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and cook until opaque in center, about 4 minutes per side.
  • Place spoonful of grits in center of each of 4 shallow bowls. Spoon sauce around grits. Top grits and sauce with salmon and serve.

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE



Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

  • Whisk first 6 ingredients in small bowl to blend.
  • Season sauce with salt and pepper.
  • Preheat oven to 450 degrees F.
  • Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
  • Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
  • Season with salt& pepper.
  • Place salmon on top of the asparagus; season with salt& pepper.
  • Roast until salmon is just opaque in center-- about 20 minutes.
  • Arrange on serving platter and drizzle with sauce.

CRISPY HALLOUMI CHEESE WITH CAPER SAUCE



Crispy Halloumi Cheese with Caper Sauce image

Salty halloumi cheese makes a delicious summer starter when grilled until golden and presented with a homemade caper sauce. Halloumi is ideal for the grill because it holds its shape and does not melt, but just becomes crisp on the outside and pleasantly soft inside.

Provided by cheesemite

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 6

Number Of Ingredients 10

4 tablespoons capers
2 cloves garlic, crushed
2 tablespoons olive oil
½ large lemon, juiced
1 teaspoon coriander seeds, crushed
freshly ground black pepper to taste
1 (8.8 ounce) package halloumi cheese, sliced
1 tablespoon olive oil
½ cup chopped cilantro leaves
salt and freshly ground black pepper to taste

Steps:

  • Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
  • Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Brush the halloumi slices with the remaining 1 tablespoon olive oil.
  • Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
  • Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.

Nutrition Facts : Calories 196 calories, Carbohydrate 2.9 g, Cholesterol 31.2 mg, Fat 17.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 629.8 mg, Sugar 0.1 g

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