Spicypottedsalmonwithcapers Recipes

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SPICY POTTED SALMON WITH CAPERS



Spicy Potted Salmon With Capers image

Moist buttery salmon and crisp garlic toast makes a sensational appetizer or snack from Martin Blunos. Prep time does not include 20 mins satnding time for the salmon.

Provided by English_Rose

Categories     Spreads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb salmon fillet
1 pinch salt and pepper, freshly ground
3/4 cup dry white wine
1/4 teaspoon nutmeg, grated
1 pinch cayenne pepper
1 cup unsalted butter
1 tablespoon capers
1 tablespoon vinegar, from the capers

Steps:

  • Cut the salmon into 1/2in cubes, sprinkle with salt and allow it to stand for 20 minutes.
  • Wash the salt off in cold water and dry well with kitchen paper.
  • Put the salmon into a saucepan with the wine and season with nutmeg, pepper and cayenne.
  • Simmer for about five to seven minutes and then remove from the heat.
  • Cut the butter into pieces and add to the salmon mix. Add the capers and their vinegar.
  • Season to taste.
  • Keep mixing gently until the butter starts to re-set this will add air to the mix, then spoon into pots or ramekins and level with a teaspoon.
  • Pour over the melted butter and leave to set.
  • Set the oven to 400°F
  • Serve with garlic rubbed toasts of french bread.

Nutrition Facts : Calories 589.5, Fat 51.1, SaturatedFat 30.1, Cholesterol 174.3, Sodium 157.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 23.9

BAKED SALMON WITH CAPER SAUCE



Baked Salmon With Caper Sauce image

Make and share this Baked Salmon With Caper Sauce recipe from Food.com.

Provided by Sharon123

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 salmon steaks, about 1 1/2 inches thick
1/3 cup fresh lemon juice
1/2 cup butter, melted
salt and pepper
1/4 cup of chopped parsley
1/4 cup chopped capers

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.

Nutrition Facts : Calories 419.2, Fat 36.6, SaturatedFat 17.7, Cholesterol 116, Sodium 518.8, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 21.1

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