Salmon With Sour Cream Capers Recipes

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SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON



Sour Cream & Dill Sauce to Serve With Salmon image

I prefer to make this sauce ahead to give the flavors time to blend together. I've usually served this with salmon baked with a combination of white wine, tarragon, dill & shallots or scallions. I'm posting this the way it originally came to me, but nowadays I would omit the salt and let others add it at the dinner table.

Provided by echo echo

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sour cream
1/4 cup mayonnaise
1/2 salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1 tablespoon drained capers
1 teaspoon lemon juice

Steps:

  • Combine sour cream through lemon juice in small bowl.
  • Refrigerate until ready to use.

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SMOKED SALMON DIP



Smoked Salmon Dip image

This elegant smoked salmon dip is delicious on crackers -- or serve it on a brunch buffet with bagels.

Provided by Jennifer Segal

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 10

1 cup (8 ounces) cream cheese
¼ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
¼ teaspoon Tasbasco
4 ounces smoked salmon, roughly chopped
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped chives
Salt, to taste

Steps:

  • Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
  • Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

Nutrition Facts : ServingSize 3 tablespoons, Calories 144, Fat 14 g, Carbohydrate 1 g, Protein 4 g, SaturatedFat 6 g, Sugar 1 g, Fiber 0 g, Sodium 237 mg, Cholesterol 33 mg

GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE



Garlic Poached Salmon with Creamy Lemon Caper Sauce image

This garlic poached salmon is fast, easy, and smothered in a healthy, yogurt-based creamy lemon caper sauce! This will be your new favorite way to eat salmon.

Provided by Elizabeth Lindemann

Categories     Fish

Time 20m

Number Of Ingredients 12

1 lb. salmon filets (portioned into 4 pieces)
1 cup white wine (divided)
2 cloves garlic (minced)
kosher salt (to taste)
black pepper (to taste)
juice and zest of one lemon
1 tablespoon extra-virgin olive oil
1/2 small onion (finely diced)
1 tablespoon butter
1 tablespoon fresh dill
1 tablespoon capers (drained and rinsed)
1/2 cup Greek yogurt

Steps:

  • In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
  • Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
  • Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
  • Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
  • Add the remaining clove of minced garlic, stir for one minute or until fragrant.
  • Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
  • Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
  • Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
  • Serve sauce over salmon.

Nutrition Facts : Calories 289 kcal, Carbohydrate 4 g, Protein 25 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 143 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY SOUR CREAM BAKED SALMON



Easy Sour Cream Baked Salmon image

This easy baked salmon recipe is perfect for a weekday, but could also fill in for a special occasion. The fish is smothered with a mixture of sour cream, mustard, and parmesan cheese. When baking the fish, be careful not to overcook. (There are lots of tricks above in the article for how not to overcook salmon). For moist salmon, bake until the salmon is barely done at the thickest part then remove from the oven cover with foil and let rest.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 25m

Yield Makes 4 Servings

Number Of Ingredients 5

4 (6-ounce) salmon filets
1/2 cup whole fat sour cream
1 1/2 teaspoons whole grain mustard
1/3 cup grated parmesan cheese
Salt and fresh ground pepper

Steps:

  • Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).
  • In a small bowl, combine sour cream, mustard, and the cheese. Season with salt and pepper to taste.
  • Place salmon onto a baking sheet then spread two tablespoons of sour cream mixture on top of each salmon filet.
  • Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer. (The internal temperature should be around 125 degrees F).
  • Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.

Nutrition Facts : ServingSize 1 (6-ounce) fillet, Calories 328, Protein 40 g, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 111 mg

CREAMY SALMON PICCATA



Creamy Salmon Piccata image

Creamy Salmon Piccata is a classy yet easy salmon recipe you've been waiting for with a delicious creamy lemon caper sauce!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 14

4 x 170g | 6 oz skinless salmon fillets
Salt and pepper (to taste)
¼ cup flour ((OPTIONAL))
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium garlic cloves (minced)
⅓ cup dry white wine*
1 cup low-sodium chicken stock/broth ((fat free if you can find it))
1-2 level teaspoon cornstarch ((or corn flour))
3-4 tablespoons fresh lemon juice ((adjust to your tastes))
4 tablespoons rinsed and drained capers
1/2 cup reduced fat cream ((or heavy cream)*)
2-4 tablespoons coarsely chopped parsley (to serve)
Lemon slices (to serve)

Steps:

  • Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
  • Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
  • Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
  • Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
  • Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
  • Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

Nutrition Facts : Calories 459 kcal, Carbohydrate 13 g, Protein 38 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 126 mg, Sodium 526 mg, Sugar 3 g, ServingSize 1 serving

WHOLE ROASTED SALMON WITH HORSERADISH-CAPER CREAM SAUCE



Whole Roasted Salmon with Horseradish-Caper Cream Sauce image

Lemon and herbs infuse salmon with loads of flavor as it roasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h

Number Of Ingredients 14

1 whole salmon (5 to 8 pounds), preferably sockeye, scaled, cleaned, and rinsed well, or 1 whole skin-on side of salmon (2 1/2 to 3 pounds; serves 5 to 6)
1 lemon, halved lengthwise and thinly sliced
1 bunch fresh thyme
1 bunch fresh oregano
1 bunch fresh chives
Extra-virgin olive oil, for rubbing
Coarse salt and freshly ground pepper
4 scallions, trimmed
1 cup sour cream
1/3 cup prepared horseradish
2 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons chopped fresh chives
2 tablespoons brine-packed capers, drained, rinsed, and chopped
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
  • Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
  • Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE



Smoked Salmon with Sour Cream-Caper Sauce image

Categories     Dairy     Fish     No-Cook     Cocktail Party     Quick & Easy     Buffet     Salmon     Sour Cream     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 8

1 16-ounce container sour cream
1/8 cup chopped red onion
1/4 cup drained capers
2 tablespoons chopped fresh Italian parsley
1 teaspoon ground black pepper
1 whole side of pre-sliced smoked salmon (about 2 pounds)
2 16-ounce loaves cocktail rye and/or pumpernickel bread
Fresh Italian parsley sprigs

Steps:

  • Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
  • Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

SALMON SALAD ON FLAKY WHEAT CRACKERS



Salmon Salad on Flaky Wheat Crackers image

nnThis is a slightly more sophisticated, mayo-free, salmon salad studded with briny capers to create depth and contrast to the creaminess of the sour cream. I'm salivating as I type! Wild Salmon is a nutritional powerhouse and sour cream contains a healthy fat called Conjugated Linoleic Acid aka CLA and depending on what type of sour cream you buy- it could even have probiotics!

Provided by Sarah Schneider

Time 5m

Yield 1 Serving

Number Of Ingredients 6

1/2 cup Wild Sockeye Salmon, shredded
1 1/2 tsp of Sour Cream
1/2 tsp of Dijon Mustard
1 tsp Capers
1/2 tsp Flat Leafy Parsley
Salt and Pepper, to taste

Steps:

  • 1

Nutrition Facts :

BAKED SALMON STEAKS WITH SOUR CREAM AND DILL



Baked Salmon Steaks With Sour Cream and Dill image

These simple1-inch salmon steaks are topped with sour cream, lemon zest, and dill and baked to perfection. Salmon fillets can be used instead.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 33m

Yield 4

Number Of Ingredients 9

4 (6-ounce) salmon steaks (or fillets)
2 tablespoons fresh lemon juice
1 tablespoon red onion (very finely minced)
1/4 teaspoon salt (or to taste)
Dash freshly ground black pepper (or to taste)
1/4 cup sour cream (full fat is more flavorful, but reduced-fat can be substituted)
1 teaspoon lemon zest (finely grated)
1/2 teaspoon dried dill
Garnish: lemon wedges

Steps:

  • Return to the oven for 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 431 kcal, Carbohydrate 17 g, Cholesterol 116 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, Sodium 246 mg, Sugar 5 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

SALMON WITH SOUR CREAM & CAPERS



SALMON WITH SOUR CREAM & CAPERS image

Categories     Fish     Steam     Low Fat

Yield 1-2 people

Number Of Ingredients 7

Sour Cream Sauce
1/4 cup sour cream
1/4 cup Mayo.
2 Tbs. finely chopped Red Onion
1 Tbs. Capers
dash of Red Pepper & Salt.
1/4 Cup of Shredded Cheddar Cheese.

Steps:

  • In a small bowl combine sour cream, mayo, red onion and the capers, salt and pepper to taste. Mix all together except the cheese. Spread on top of salmon and sprinkle with cheese and bake or broil, till sauce is heated through and cheese is melted. about 4-5 minutes

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SMOKED SALMON PIZZA WITH CAPERS | DEL'S COOKING TWIST
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SMOKY OVEN BAKED SALMON WITH HORSERADISH SAUCE
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SALMON WITH SOUR CREAM CAPERS RECIPES
Smoked Salmon with Sour Cream-Caper Sauce recipe . Serve the poached salmon warm, at room temperature, or cold and finish with the dill sauce. Prepare the yogurt dill sauce in advance , cover, and keep in the refrigerator for 3-4 days . We prefer the thick, creamy texture of whole milk or 5% fat plain Greek yogurt (I do not recommend using fat-free yogurt) poached salmon and …
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