Salmon Two Ways With Caper Sauce Recipes

SALMON TWO WAYS WITH CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
• Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
• For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
• To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
• In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
• For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
• To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

SALMON WITH GRITS AND CAPER-CREAM SAUCE

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.

BAKED SALMON WITH CAPER SAUCE

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.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with foil; brush with olive oil.
• Season both sides of the salmon filets with salt and pepper.
• Bake until salmon flakes easily, about 20 - 25 minutes.
• Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
• Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
• Stir in the parsley, capers and lemon zest.
• Serve over the salmon.