Steamed Salmon With Olives And Capers Recipes

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PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS



Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

  • Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
  • Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
  • Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
  • Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

OVEN BAKED SALMON WITH OLIVES AND CAPERS



Oven Baked Salmon with Olives and Capers image

The best ever oven baked salmon is here! Flaky and moist Alaska salmon with olives and capers on a bed of vegetables is the best weeknight dinner!

Provided by Shadi HasanzadeNemati

Categories     Main Course

Time 30m

Number Of Ingredients 10

4 lb Alaska salmon (skin on )
2 red onions (sliced)
2 cups cherry tomatoes
2 tbsp olive oil (extra virgin)
1 tsp salt
1/2 tsp black pepper
1 tbsp oregano
2/3 cup green olives and Kalamata olives (sliced)
1/4 cup capers
2 lemons (thinly sliced)

Steps:

  • Preheat the oven to 400°F and coat a baking sheet with nonstick spray.
  • Place the side of Alaska salmon skin side down on the baking sheet.
  • Place the sliced onions and cherry tomatoes all around the salmon.
  • Drizzle olive oil on the veggies and a little bit on the Alaska salmon.
  • Sprinkle salt, pepper and oregano on the salmon, onions and tomatoes.
  • Add olives and capers to the Alaska salmon and veggies.
  • Place the lemon slices on the salmon.
  • Bake in the oven for about 22-25 minutes until the Alaska salmon is opaque and flaky. The internal temperature in the thickest part should be 145F.
  • Serve warm.

Nutrition Facts : Calories 509 kcal, Carbohydrate 10 g, Protein 62 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 166 mg, Sodium 731 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

STEAMED SALMON WITH OLIVES AND CAPERS



Steamed Salmon with Olives and Capers image

This steamed salmon is an Australian standard.

Provided by JESSICA83

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 (6 ounce) fillets salmon
salt and ground black pepper to taste
1 lemon, juiced, divided
7 pitted green olives, sliced
3 tablespoons olive oil, or more to taste
1 tablespoon capers
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
  • While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
  • Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 6.4 g, Cholesterol 72 mg, Fat 27.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.4 g, Sodium 610.8 mg, Sugar 0.1 g

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

SALMON WITH OLIVE VINAIGRETTE



Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

  • Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
  • Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
  • Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

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

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

SALMON WITH ONIONS, OLIVES & CAPERS



Salmon with onions, olives & capers image

This might be my favorite salmon recipe of all time! An old family recipe that made it's way here all the way from Sicily Italy. I found it posted in a magazine a several years back & it's been a personal favorite ever since!

Provided by kim *

Categories     Fish

Number Of Ingredients 9

2 tsp olive oil
4 skinless salmon fillets (6 oz each)
1 medium onion, thinly sliced
1/4 c drained capers
2 Tbsp balsamic vinegar
1 tsp sugar (i prefer brown)
i add few asst good aged olives to each svg. this was not called for in the original recipe but i think it adds significantly to the dish)
1/4 tsp salt
1/8 tsp fresh ground black pepper

Steps:

  • 1. Preheat oven to 350'. Heat 1 tsp oil in nonstick skillet over med heat until hot. Add salmon, rounded side down; cook until lightly browned, about 2 minutes. Transfer salmon to 13x9" glass baking dish. Sprinkle w/salt & pepper.
  • 2. In same skillet, add remaining tsp olive oil & cook onion over med heat 5 min's or until tender. Add capers, vinegar & sugar. Cook 2 min's, stirring.
  • 3. Spoon caper mixure over salmon, along w/olives. Cover with foil & place in oven. Bake 12-15 minutes or until salmon flakes easily when tested w/a fork.
  • 4. Per Svg: 245 Calories, 8 grms fat, 35 grms protein, 6 grms carb.

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

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

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE



Steamed Salmon Steak With Caper Butter Sauce image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 20m

Yield 1 serving

Number Of Ingredients 9

1 salmon steak, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
1/4 teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cubes
1 tablespoon capers

Steps:

  • Bring water to boil in bottom of a steamer.
  • Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
  • Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
  • Squeeze capers to extract excess liquid and add the capers to butter sauce
  • Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 29 grams, Carbohydrate 3 grams, Fat 69 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 31 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 1 gram

SEARED SALMON WITH MUSTARD-CAPER BUTTER



Seared Salmon with Mustard-Caper Butter image

Butter flavored with mustard and capers adds to salmon's lusciousness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 9

6 tablespoons unsalted butter, softened
2 tablespoons drained capers, coarsely chopped
4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
2 teaspoons grainy mustard
Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
Freshly ground pepper
4 salmon fillets (6 to 7 ounces each), skinned
Coarse salt
1 tablespoon vegetable oil

Steps:

  • Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
  • Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS



Easy Pan-Seared Cod with Lemon, Olives and Capers image

A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!

Provided by Marilena Leavitt

Categories     Seafood Main

Time 14m

Yield 2

Number Of Ingredients 8

2 pieces of cod, ¾"- 1" thick, (about 6 oz. each)
--- sea salt and freshly ground pepper
2-3 TBSP. olive oil (or, neutral oil)
½ medium lemon (zested and sliced)
1 garlic clove, finely minced
6 olives, black and green, chopped
1 TBSP. small capers, rinsed and dried
2 TBSP. tender celery leaves (or parsley)

Steps:

  • Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
  • In a small bowl, combine the garlic, olives, and capers.
  • Zest the lemon and cut it into thin slices
  • Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
  • Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.

FRESH SALMON WITH DILL & CAPERS



Fresh salmon with dill & capers image

A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 7

140g Greek yogurt
2 tbsp Dijon mustard
zest 1 lemon
1 tbsp chopped dill
1 tbsp small caper , lightly chopped
8 portions or 1 side of fresh salmon , scaled (see tips below if using whole)
lemon wedges, to serve

Steps:

  • Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
  • If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium

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