Salmon With Onions Olives Capers Recipes

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
• Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.

Steps:

• 1. Preheat oven to 350'. Heat 1 tsp oil in nonstick skillet over med heat until hot. Add salmon, rounded side down; cook until lightly browned, about 2 minutes. Transfer salmon to 13x9" glass baking dish. Sprinkle w/salt & pepper.
• 2. In same skillet, add remaining tsp olive oil & cook onion over med heat 5 min's or until tender. Add capers, vinegar & sugar. Cook 2 min's, stirring.
• 3. Spoon caper mixure over salmon, along w/olives. Cover with foil & place in oven. Bake 12-15 minutes or until salmon flakes easily when tested w/a fork.
• 4. Per Svg: 245 Calories, 8 grms fat, 35 grms protein, 6 grms carb.

Steps:

• In a large, wide saucepan, heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.
• Add 1/3 a cup of white wine and 1/4 cup of water. Bring to a simmer.
• Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw.
• Serve immediately, with tomato sauce generously applied.

Steps:

• Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
• While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
• Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.