Flaked Salmon Salad With Dijon Lemon And Capers Recipes

MEDITERRANEAN BAKED DIJON SALMON RECIPE

Steps:

• Heat the oven to 400F and line a baking sheet with parchment paper.
• Place the salmon skin side down on the baking sheet.
• In a small bowl, mix dijon mustard, olive oil, lemon juice, salt, dill, garlic and capers.
• Slather the salmon with the dijon mixture using a silicon brush. Top with a few lemon slices if desired.
• Bake dijon salmon in the oven for 18-23 minutes depending on the thickness of the fish. The salmon is ready once it's light in color and flakes easily with a fork.

SALMON SALAD WITH PARSLEY AND CAPERS

Steps:

• In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.

CRUMB-CRUSTED BAKED SALMON WITH LEMON CAPER SAUCE

Steps:

• Preheat oven to 400°F.
• In a food processor, process bread slices and spices including S & P for 10 seconds or until it forms soft bread crumbs.
• Brush top and sides of salmon fillets with olive oil.
• Dip the salmon in crumbs to coat top & sides & place in an oiled, shallow baking dish.
• Bake for 10-12 min., or until crumbs are golden brown & salmon flakes easily.
• Meanwhile, stir together mayo, mustard, capers, & lemon juice.
• Spoon sauce on cooked salmon, or on the side, as you like.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

LEMON DIJON POTATO SALAD

Steps:

• Wash and scrub potatoes.
• Put a medium pot of water on stove filled with 3 inches of water and bring to a boil. Once boiling, place the potatoes into a steamer, cover and cook for 10-12 minutes until you can easily insert a knife into the potato. Remove from heat and rinse under cold water to stop the cooking process.
• Mix all ingredients together in a small bowl except the capers.
• Cut potatoes in half or thirds.
• In a large bowl, combine potatoes, 1/2 of the dressing and capers. Mix, taste and add additional dressing, along with additional salt and pepper if desired.
• Place potatoes in a bowl or platter and finish with additional lemon zest and parsley.

FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS

Steps:

• Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.