Best 9 Salmon Salad With Parsley And Capers 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.

LEMONY DILL SALMON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Combine oil, shallots, lemon juice, capers, dill, lemon zest, garlic, salt, and pepper in a large bowl. Stir to combine. Add in the flaked salmon. Mix to incorporate.
• Drain cooked pasta and add to the salmon mixture. Toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

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.

SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE

Steps:

• Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
• In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
• Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
• Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
• If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
• Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
• Transfer to a serving platter and serve with vinaigrette on the side.

SALMON IN PARSLEY SAUCE

Steps:

• Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.
• Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.
• Season the salmon to taste with salt and pepper.
• Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS

Steps:

• Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.

SALMON SALAD

Steps:

• Crumble the salmon into a 1 quart bowl, removing any bones or skin.
• In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

SALMON SALAD WITH PARSLEY AND CAPERS

Steps:

• In a large bowl, combine onion, vinegar, capers, oil, and salt. Let stand 10 minutes. Add salmon and parsley; toss gently to combine and serve.
• nutrition information
• (Per Serving)
• Calories: 279
• Fat: 16.4g (2.4g Saturated Fat)
• Protein: 29.4g
• Carbohydrates: 2g
• Fiber: 0.6g