Garlic Poached Salmon With Creamy Lemon Caper Sauce Recipes

CREAMY SALMON PICCATA

Steps:

• Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
• Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
• Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
• Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
• Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
• Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE

Steps:

• In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
• Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
• Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
• Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
• Add the remaining clove of minced garlic, stir for one minute or until fragrant.
• Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
• Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
• Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
• Serve sauce over salmon.

POACHED SALMON WITH LEMON-CAPER HERB SAUCE

Steps:

• Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.