23 June 2007

Two Recipes for Seasoned Salmon with Lemon Caper Sauce for Mother's Day Every Day

Recently my daughter moved to her own place. I guess it was inevitable since she is 20. (If I dare to think about it, I moved across Canada when I was 19 to live in Calgary. My parents felt exactly the way I do about it now). We had her for a few more years when she was going to university here, but this fall she is headed to Vancouver to branch out and major in Food Sciences. My daughter has always been a fabulous and intuitive cook..one of these people who can taste a dish and know what ingredients are used, the subtlety of spices, etc. For Easter we went to a popular Italian restaurant where she had..what else...salmon. A few days later she was recreating the dish at home. A few weeks ago I had her over for dinner and tried my version of this dish she loved. You can broil, saute or BBQ the salmon, whatever you like. The flavour is in the simple Lemon Caper Sauce. It takes 5 minutes to put together and 10 minutes to broil the salmon. And it tastes terrific. I have included the simple version and the more complicated version, both of which are highly flavourful. By the way..this is not a photo I have taken, but it made my mouth water!!

**Seasoned Salmon with Lemon Caper Sauce**

1 lb salmon fillet
cooking spray
1/8 teaspoon salt
1/8-1/4 teaspoon ground pepper

Preheat broiler. Line a 9-inch round pan or dish with foil. Coat the foil with cooking spray. Rinse and dry the salmon fillet well. Place the salmon skin-side down in the prepared pan. Coat the top of the salmon fillet (flesh side) with canola cooking spray. Sprinkle evenly with salt and pepper. Place under the broiler for 5 minutes. Flip salmon over and broil 5 more minutes. Check the thickest part of the salmon to test if it is done. Peel off the skin (it comes off very easily) and chuck it out....get rid of it! Serve the salmon seasoned side up, spoon any juices in the bottom of the pan over the top of the salmon.

**Lemon Caper Sauce**

1/2 cup sour cream (light or fat-free)
1 tablespoon drained capers
2 lemons
1/2 teaspoon dill (dried or fresh)

In a small saute pan heat sour cream. The idea is just to warm up the sauce, not to cook it. Add the juice from 2 lemons and include 1/2 tsp of their zest which you have taken from the skins. Add dill. Heat through.

Do not boil.
Plate salmon and pour Lemon Caper Sauce over top. Delicious!!

Serves 4
**Salmon with Lemon Caper Sauce 2**

1/4 cup fresh parsley leaves
1/4 cup fresh basil leaves
2 large shallots, peeled (1-1/2 oz total)
3 tablespoons olive oil
3 tablespoons vegetable oil
4 salmon fillets

Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down. Grill or broil until opaque, 8 minutes depending on fillet thickness.

**Lemon Caper Sauce**

2-1/2 tablespoon lemon fresh lemon juice
1/4 cup dry white wine
(2 tablespoons each water and clam juice)
1/4 cup half and half light cream (or whipping cream)
1 anchovy fillet (or 1/2 tsp anchovy paste)
1 teaspoon Dijon mustard
4 tablespoons unsalted butter, softened
1-1/2 tablespoon capers, drained, divided
cayenne pepper

Simmer lemon juice, wine and stock of water and clam juice until reduced to 2 tablespoons, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2 - 3 minutes.

Puree the reduction, anchovy and mustard in a blender and pour back into saucepan.

Whisk in the butter, over low heat, 1 tablespoon at a time, letting each piece melt before adding the next; set aside and add 1 tablespoon capers, salt and cayenne.

Keep warm.

To serve: Plate salmon and spoon 2 tablespoons sauce over each fillet and garnish with remaining capers.

Both of these dishes are delicious. You choose which you prefer.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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