RECIPE WITH CAPERS RECIPES

Name: Salmon with Lemon, Capers, and Rosemary
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-ounce) salmon fillets; 1/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon minced fresh rosemary leaves; 8 lemon slices (about 2 lemons); 1/4 cup lemon juice (about 1 lemon); 1/2 cup Marsala wine (or white wine); 4 teaspoons capers; 4 pieces of aluminum foil

SALMON WITH LEMON, CAPERS, AND ROSEMARY RECIPE | GIADA …

Salmon with Lemon, Capers, and Rosemary Recipe | Giada … image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Steps:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. 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 packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, FatContent 25 grams, SaturatedFatContent 4 grams, CholesterolContent 94 milligrams, SodiumContent 451 milligrams, CarbohydrateContent 2 grams, FiberContent 0 grams, ProteinContent 34 grams, SugarContent 1 grams

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS ...

Chicken Piccata with Lemon, Capers and Artichoke Hearts ... image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

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