Salmon And Spinach With Caper Sauce Recipes

HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE

Steps:

• Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

SALMON AND SPINACH FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
• In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
• Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

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.

SALMON & SPINACH WITH TARTARE CREAM

Steps:

• Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
• Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.

GARLIC BUTTER CREAMED SPINACH SALMON.

Steps:

• 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

SEARED SALMON WITH MUSTARD-CAPER BUTTER

Steps:

• Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
• Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

EASY GRILLED SALMON WITH LEMON-CAPER SAUCE

Steps:

• Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
• Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
• Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
• Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
• Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
• Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
• To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.

CREAMY PAN SEARED SALMON WITH TOMATOES AND SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
• Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
• Flip over and cook for 2 more minutes more; remove from skillet and set aside.
• Add butter to skillet and melt over medium heat.
• Stir in garlic and cook for 1 minute.
• Add cherry tomatoes and season with salt and pepper.
• Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
• Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
• Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
• Reduce heat to low and cook for 2 minutes.
• Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
• Remove from heat.
• Spoon sauce over each fillet and serve.

SALMON WITH LEMON, CAPERS, AND ROSEMARY

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.

SALMON WITH LEMON-DIJON CAPER SAUCE

Steps:

• Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
• Whisk flour, mustard and chicken stock until blended.
• Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
• Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
• Serve spinach topped with salmon and caper sauce.

SALMON AND SPINACH WITH CAPER SAUCE

Steps:

• Sauce:.
• Melt the butter in a small saucepan over medium heat.
• Add the flour and whisk.
• Slowly stir in the broth.
• Add the mushrooms and reduce heat to low.
• Simmer for 30 minutes.
• Strain the sauce and discard the mushrooms.
• Return the sauce to the pan and add the capers.
• Season with salt and pepper.
• Keep warm on very low heat until ready to use.
• Fish:.
• While the sauce is simmering preheat the oven to 350°F.
• Melt the butter in a large non-stick skillet over medium heat.
• Add the garlic and cook for 1 minute.
• Add the spinach and cook for 5 minutes, or until just softened, stirring often.
• Season with the salt and pepper.
• Drizzle the lemon juice over the salmon.
• Spread 1/8 of the spinach mixture onto a sheet of foil that has been coated with non-stick spray (or use non-stick foil).
• Place one piece of salmon on the spinach.
• Top the salmon with another 1/8 of the spinach.
• For each packet bring the opposite edges of the foil together on top of the salmon and fold over several times.
• Twist the short ends to make a tight seal.
• Place the packages on a baking sheet and bake for 20 minutes.
• Serve with the sauce.