Capermayonnaise Recipes

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SALMON PATTIES WITH CAPER MAYONNAISE



Salmon Patties with Caper Mayonnaise image

These moist salmon patties are delicious served with a lemon-caper mayonnaise.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

6 tablespoons mayonnaise
2 teaspoons capers, drained
2 to 3 teaspoons lemon juice
3-1/2 teaspoons Dijon mustard, divided
1/2 teaspoon pepper, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
5 teaspoons vegetable oil, divided
2 pouches (6 ounces each) boneless skinless pink salmon
3/4 cup seasoned bread crumbs, divided
1 egg, lightly beaten

Steps:

  • In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.

Nutrition Facts :

CAPER MAYONNAISE



Caper Mayonnaise image

Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.

Provided by Sharon123

Categories     Greek

Time 5m

Yield 1/4 cup

Number Of Ingredients 3

1/4 cup mayonnaise
1 tablespoon capers, coarsely chopped (dry salted or jarred and drained)
1/2 teaspoon shredded lemon peel

Steps:

  • Stir the capers and lemon peel into the mayonnaise.
  • Stir well.
  • Enjoy!

FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE



Fried Calamari with Tuna and Caper Mayonnaise image

Provided by Food Network

Number Of Ingredients 10

2 egg yolks*
8 ounces extra-virgin olive oil
Salt and pepper
Splash white wine vinegar
2 tablespoons rinsed capers
1 can tuna, mashed
2 cups vegetable oil
2 cups all purpose flour
Salt and cayenne pepper to taste
1 pound calamari rings

Steps:

  • In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed.
  • In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE



Mini Fishcakes with Dijon Caper Mayonnaise image

Provided by Dave Lieberman

Categories     appetizer

Time 35m

Yield about 11 fishcakes

Number Of Ingredients 20

8 ounces boneless hake fillets, minced
1/4 cup bread crumbs, plus 3/4 cup for coating
1/4 chopped parsley, plus more for garnish
1/4 cup mayonnaise
1 teaspoon ground coriander
2 shallots, finely chopped
2 teaspoons Dijon mustard
1 (6-ounce) can water-packed white meat tuna, drained
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Dijon Caper Mayonnaise, recipe follows
1/4 cup mayonnaise
1 tablespoon chopped parsley leaves
1 tablespoon capers, drained
1 shallot, finely chopped
1 teaspoon Dijon mustard
1 small lemon, juiced
Freshly ground black pepper

Steps:

  • In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
  • Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
  • Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
  • Garnish with Dijon Caper Mayonnaise and chopped parsley.
  • In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

BAKED CAPRESE CHICKEN



Baked Caprese Chicken image

This is a simple yet amazing Caprese chicken made with fresh basil, grape tomatoes, and fresh mozzarella. Serve with a side salad or a side of pasta.

Provided by Ms. Chef Esh

Categories     Trusted Brands: Recipes and Tips     Panasonic

Yield 4

Number Of Ingredients 6

½ cup oil and vinegar dressing, divided
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 bunch fresh basil, thinly sliced
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour 1/4 cup dressing into a small bowl.
  • Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
  • Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
  • Spread the tomato mixture evenly around chicken in a single layer.
  • Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
  • Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350 calories, Carbohydrate 13.8 g, Cholesterol 111.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 35.9 g, SaturatedFat 8.9 g, Sodium 674.5 mg, Sugar 9.8 g

LEMON-CAPER DRESSING



Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories     dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

  • On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
  • Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)



Caper Mayonnaise (For Seafood or Vegetables) image

I made this recipe to put on top of grilled salmon, but it was also good with the grilled asparagus.

Provided by Allie 1123

Categories     Low Protein

Time 8m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 5

1/2 cup mayonnaise
1 garlic clove, chopped
1 tablespoon capers, chopped
2 tablespoons lemon juice
2 teaspoons dried dill

Steps:

  • Combine all ingredients.
  • Refrigerate at least half an hour before serving.
  • Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!

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