Preserved Lemon Salmon And Caper Salad Recipes

Steps:

• For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
• Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
• Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
• Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
• For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
• For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley 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.

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Steps:

• Heat half the olive oil in a large heavy based non stick frying pan over medium high heat.
• Add capers and cook stirring for 6-8 mins or until slightly crisp.
• Add garlic and cook, stirring for one minute or until aromatic.
• Transfer to a plate and set aside.
• Use a small sharp knife to cut the flesh away from the lemon rind.
• Discard flesh and remove white pith from rind.
• Rinse rind under cold running water and chop.
• Cook pasta in a large saucepan of salted boiling water, adding sugar snap peas in the last 2-3 minutes, for 10-12 mins or until pasta is al dente and sugar snap peas are bright green and tender crisp.
• Meanwhile brush both sides of salmon with a little of the remaining olive oil and season with salt and pepper.
• Heat frying pan over medium high heat.
• Add salmon and cook for 3-4 mins each side for medium rare or until cooked to your liking.
• Transfer to plate and set aside for 5 mins to cool slightly.
• Use a fork to flake salmon into large pieces.
• Drain paster and return to pan.
• Add caper mixture, preserved lemon, dill and extra virgin olive oil.
• Toss well to combine.
• Taste and season with pepper.
• Serve.

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
• Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
• Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Steps:

• In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.

Steps:

• In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.
• Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.
• Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.