SALMON WITH LEMON BUTTER CAPER SAUCE RECIPES

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SALMON WITH LEMON- BUTTER -CAPER SAUCE RECIPE - FOOD.COM



Salmon With Lemon- Butter -Caper Sauce Recipe - Food.com image

Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 lbs skinless salmon fillets
salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cut into cubes
2 tablespoons chopped parsley
2 tablespoons drained capers
1 tablespoon lemon zest

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.

Nutrition Facts : Calories 457.5, FatContent 27.6, SaturatedFatContent 11.9, CholesterolContent 145.3, SodiumContent 392.5, CarbohydrateContent 1.5, FiberContent 0.2, SugarContent 0.2, ProteinContent 47

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE RECIPE | G…



Salmon Cakes with Lemon-Caper Yogurt Sauce Recipe | G… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice 
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

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.

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