Caper Dill 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.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

DILL TARTAR SAUCE

Steps:

• Rinse capers in a strainer, pressing them lightly to squeeze out the brine.
• Mince capers and place in a bowl with mayonnaise, dill, dill pickle, lemon juice, salt, and pepper. Mix until well combined.
• Let sit for flavors to melt for 30 minutes before serving.

CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE

Steps:

• Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
• Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
• Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.

ASPARAGUS WITH CAPER DILL SAUCE

Steps:

• To make the sauce, in a medium bowl mix all ingredients except asparagus. Chill for at least 1 hour.
• Trim the tough ends off the asparagus spears; boil or steam to desired tenderness.
• Drizzle the sauce over the cooked asparagus. Or serve on the side.

CHICKEN WITH LEMON, DILL AND CAPERS

Steps:

• Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
• Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
• Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
• Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.

CHILEAN SEA BASS WITH LEMON, DILL & CAPER SAUCE RECIPE - (3.6/5)

Steps:

• Heat your oven to 450 degrees. Put wine, garlic, shallot, lemon juice and lemon zest in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/3 cup. Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 T dill and capers. Season with salt and pepper and set aside. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass thoroughly and season with salt and pepper. Sear the fillets for about 3 minutes on each side, turning once. The goal is to get a crispy golden crust on each side. Remove the pan from the stove and transfer to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through. Plate the fish, drizzle with sauce and sprinkle with remaining 1 T fresh dill.