Salmone Alla Crema Salmon W Caper Cream San Diego Restaurant Recipes
PASTA WITH SMOKED SALMON AND CAPERS
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
Provided by Mitchell Davis
Categories Milk/Cream Dairy Fish Pasta Appetizer Sauté Quick & Easy Dinner Salmon Summer Noodle Capers Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
SALMON PICCATA
Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.
SALMONE ALLA CREMA (SALMON W. CAPER CREAM) SAN DIEGO RESTAURANT
Salmon cooked two ways-grilled and then poached in cream sauce-results in a complex, savory version of the ubiquitous fish. Serve with simple mixed vegetables and roast potatoes for an easy, yet, impressive meal.
Provided by Grannydragon
Categories Very Low Carbs
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat the grill or broiler.
- Lightly dust the salmon with flour on both sides.
- In a sauce pan wide enough to to accommodate the fish, bring cream, capers, lemon juice, salt and pepper to low simmer.
- While the sauce is simmering, cook salmon over grill or under broiler until halfway done.
- When sauce thickens and reduecs to about half, add partially cooked salmon to pan and continue to simmer until salmon is cooked through.
- Transfer salmon to serving plate and pour cream sauce over and around fish.
Nutrition Facts : Calories 1118.3, Fat 96, SaturatedFat 56.1, Cholesterol 443.9, Sodium 497.5, Carbohydrate 14.3, Fiber 0.6, Sugar 0.7, Protein 51.1
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