Salmon Fillets In Tomato Caper Sauce Recipes

SALMON FILLETS IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into a baking dish; add onion.
• Bake in the preheated oven until onion is fragrant, about 7 minutes.
• Stir diced tomatoes, wine, oregano, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes into the baking dish.
• Bake in the preheated oven until tomato sauce is simmering, about 10 minutes.
• Season salmon fillets with salt and pepper. Slide fillets into the sauce; top with capers.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes. Garnish with parsley.

BAKED SALMON WITH CAPER SAUCE

Steps:

• Rub the salmon steaks with lemon juice and brush them with melted butter.
• Season with salt and pepper to taste.
• Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
• Do not turn.
• Arrange the cooked salmon steaks on a hot platter.
• Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
• If additional liquid is needed, add a little dry vermouth or white wine.
• Good with new potatoes, dressed with butter and parsley, and a cucumber salad.
• Makes 4 servings.

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.

PAN SEARED SALMON WITH CAPERS

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

SALMON FILLETS IN TOMATO CAPER SAUCE

Steps:

• Preheat oven to 500 degrees Farenheit.
• Brush salmon with oil.
• Season with salt and pepper.
• Set aside.
• In a 9-in metal baking pan, combine the butter, scallions and garlic.
• Reduce oven heat to 425.
• Cook the scallion mixture for 5 minutes.
• Stir in the tomatoes and capers and cook for 3 minutes.
• Top mixture with salmon and cook for another 20 minutes.
• Spoon sauce on a serving plate and top with fish.

SALMON WITH TOMATO SHALLOT SAUCE

Steps:

• Sprinkle fillets with lemon zest, white pepper and salt; set aside., In a large nonstick skillet, saute the shallots in oil until tender. Add garlic and capers; cook 1 minute longer. Stir in wine; add reserved salmon., Reduce heat; cover and cook for 8-10 minutes or until fish flakes easily with a fork. Add tomatoes and basil; heat through.

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.

SALMON WITH ARUGULA, TOMATO AND CAPER SAUCE

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt and pepper.
• Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

SALMON WITH TOMATOES AND CAPERS IN FOIL

Steps:

• In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
• Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.