LEMON AND CAPER SAUCE RECIPES

Steps:

• Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. 
• Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. 
• Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. 
• Arrange the salmon cakes on a platter and serve alongside the sauce.

Steps:

• 1. Cook the linguine in a pan of boiling salted water according to the packet instructions.
  2. Drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest.
  3. Simmer for 5 to 7 minutes, then season to taste with sea salt and black pepper.
  4. When the linguine is al dente, drain and toss with the sauce to coat.
  5. Finely grate over some Parmesan and extra lemon zest to serve, if desired.