Slammin Salmon In A Caper Coral Recipes

SALMON WITH CAPERS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.*
• While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
• Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
• Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
• Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
• When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.

SLAMMIN' SALMON

Steps:

• Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
• Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
• Prepare an outdoor grill for medium-high heat.
• Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

SLAMMIN SALMON IN A CAPER CORAL

Steps:

• Split and toast bagels if you are using them
• In a bowl combine the cream cheese, lemon juice, horseradish, 1 teaspoon of dill weed.
• Spread a desired amount of salmon mixture on either the bagels or your Ritz.
• Top each with a small piece of salmon, then an onion ring or 2.
• Sprinkle capers in onion rings, sprinkle dill over all.
• If you want to turn these into a hot appetizer chop the red onions finely and mix all other ingredients together. You will want 2 crescent roll tubes.

SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE

Steps:

• Combine ingredients for the Gayla sauce and refrigerate.
• Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
• Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
• Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
• Place balls on platter and press into patties about 1 inch thick.
• Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
• NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
• Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.

BAKED SALMON WITH CAPER SAUCE

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.

SLAMMIN SALMON

Steps:

• Preheat oven to 400°.
• Place fish in plastic bag or glass dish with Marinade. Let sit in fridge for at least 1 hour.
• Mix panko, peanuts and coconut in a shallow dish.
• Dredge on side of the fillets in the panko mixture.
• In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
• Place fish in skillet, panko side down, but be careful--it will splatter a bit.
• Leave the fish to sizzle away for 3 minutes. Do not move it.
• Flip the fish over and place entire pan in the oven for 15 minutes.
• Enjoy.

FRESH SALMON WITH DILL & CAPERS

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.

SLAMMIN' SOUTHWESTERN SALMON PATTIES OR SALMON CAKES

Steps:

• Mix all ingredients together in bowl. Cover with plastic wrap and let sit, refrigerated for at least half-hour to allow flavors to blend.
• Heat non-stick skillet on med-hi, spray with olive oil spray.
• Form patties and cook in skillet for about 5 mins each side or until outside is crispy.
• The cheese helps the patties stay together and keeps everything moist. Yum!