Salmonfilletsintomatocapersauce Recipes

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SALMON WITH TOMATOES AND CAPERS IN FOIL



Salmon with Tomatoes and Capers in Foil image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pint grape tomatoes, quartered
2 tablespoons minced fresh parsley
2 tablespoons capers, rinsed and chopped
2 teaspoons extra-virgin olive oil
2 garlic cloves
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Six 4-ounce salmon fillets
Prepare a grill for medium heat.

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.

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON FILLETS IN TOMATO CAPER SAUCE



Salmon Fillets in Tomato Caper Sauce image

Make and share this Salmon Fillets in Tomato Caper Sauce recipe from Food.com.

Provided by PumpKIM

Categories     < 60 Mins

Time 38m

Yield 2 serving(s)

Number Of Ingredients 8

2 -6 ounces salmon fillets
2 chopped scallions
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1 cup crushed tomatoes
1 tablespoon capers
1 tablespoon butter
salt and pepper

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.

Nutrition Facts : Calories 184.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 29.9, Sodium 472.9, Carbohydrate 9.8, Fiber 2.4, Sugar 5.2, Protein 7.1

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