HOUSE SMOKED SALMON WITH FRESH DILL AND CAPERS
Steps:
- Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine. Add the bechamel and cream, along with the smoked salmon and 4 tablespoons capers. Slowly bring to a boil. Season, add the lime juice and fresh dill, and serve over 6 ounces cooked pasta of choice. Garnish with 2 tablespoons deep fried capers.
- Melt the butter. Add all the flour at once and cook until the texture is sandy. Slowly add the half-and-half, mixing well. Add the onion, cloves, and bay leaf. Simmer for approximately 45 minutes, until the floury taste is cooked out and the sauce evenly and thickly coats the back of a spoon.
SALMON WITH CREAMY DILL SAUCE
I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.
Provided by Good EatNZ
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
- Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
- Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
- While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g
PELLET GRILL SMOKY SALMON WITH CAPERS AND DILL
This lightly smoky side of salmon is deceptively simple to put together and cooks in just about 20 minutes on a pellet grill. You slather the top in a flavorful combo of capers, dill, garlic, zesty lemon and the secret ingredient (mayonnaise!) to ensure the fish stays moist. Another trick to guarantee the salmon is cooked to perfection? Grill it with the skin on, then just use a spatula to separate the flaky fish from the skin for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat a pellet grill to 475 degrees F (see Cook's Note).
- Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
- Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
- Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
- Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.
SALMON TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
SALMON WITH DILL AND CAPER SAUCE RECIPE - (4.7/5)
Provided by june
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium for 1 minute. Sprinkle salmon with 1/4 tsp salt and 1/4 tsp pepper. Cook, turning once, for about 10 minutes or until fish is opaque. In a small bowl, whisk yogurt, lemon juice, dill, capers and remaining salt and pepper. Top salmon with a dollop of sauce, sprinkle with dill. Per serving: 380 cal; 12g carbs; 42g pro; 18g fat; 110 mg chol; 480 mg sod; 4g fiber
SALMON WITH CREAMY DILL SAUCE
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
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.
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