View Full Version : Grilled Salmon and capers...sauce ideas?
09-20-2005, 02:36 PM
I have leftover grilled salmon that needs jazzing up for its next incarnation (tonight's dinner! :) )
I have capers, onions, red peppers...I thought I could saute those and toss with angel hair pasta, but need some ideas to make some kind of sauce.
Any (light) thoughts?
09-20-2005, 02:42 PM
This probably won't help becaue it uses fennel but there is a delicious CL recipe for Poached Salmon with a fennel/red pepper/caper/red onion relish. Very delicious.
Cold Poached Salmon with Fennel-Pepper Relish
View Cooking Light Menu
You can do all of the chopping and cooking for this dish the day before the party. Keep refrigerated until you're ready to serve, top the salmon with the relish juice before you put in on the buffet.
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped fennel bulb
1/4 cup finely chopped onion
1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
3 tablespoons white wine vinegar
2 teaspoons capers
1/4 teaspoon salt
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 (8-ounce) bottles clam juice
1 (12-ounce) bottle dark ale (such as Liberty)
1 bay leaf
8 (6-ounce) salmon fillets (about 1 inch thick), skinned
To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.
Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.
Yield: 8 servings (serving size: 1 fillet and 3 tablespoons relish)
NUTRITION PER SERVING
CALORIES 338(35% from fat); FAT 13.2g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 37.3g; CHOLESTEROL 88mg; CALCIUM 45mg; SODIUM 315mg; FIBER 1.3g; IRON 1mg; CARBOHYDRATE 12.7g
Cooking Light, MARCH 2003
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