Roasted Salmon With Mint Caper Pesto Recipes

ROASTED SALMON WITH MINT-CAPER PESTO

Roasted Salmon with Mint-Caper Pesto image

When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h25m

Yield Serves 10

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil, divided
1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving)
Kosher salt and freshly ground pepper
1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan
2 cups lightly packed fresh mint leaves (from 2 bunches)
2 tablespoons slivered almonds, toasted
1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)
Flaky sea salt, such as Jacobsen, for sprinkling
2 lemons, cut into wedges

Steps:

Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.
Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.

BAKED SALMON WITH CAPER SAUCE

Baked Salmon With Caper Sauce image

Make and share this Baked Salmon With Caper Sauce recipe from Food.com.

Provided by Sharon123

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 salmon steaks, about 1 1/2 inches thick
1/3 cup fresh lemon juice
1/2 cup butter, melted
salt and pepper
1/4 cup of chopped parsley
1/4 cup chopped capers

Steps:

Rub the salmon steaks with lemon juice and brush them with melted butter.
Season with salt and pepper to taste.
Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
Do not turn.
Arrange the cooked salmon steaks on a hot platter.
Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
If additional liquid is needed, add a little dry vermouth or white wine.
Good with new potatoes, dressed with butter and parsley, and a cucumber salad.
Makes 4 servings.

Nutrition Facts : Calories 419.2, Fat 36.6, SaturatedFat 17.7, Cholesterol 116, Sodium 518.8, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 21.1

BAKED SALMON WITH LEMON AND CAPERS

Baked Salmon With Lemon and Capers image

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

Ingredients

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

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

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