Heat the olive oil in a non-stick skillet over medium-high heat. Add the salmon and sear each side for about one minute.
Reduce heat to low, sprinkle salmon with pepper then pour in the wine and 2Tbsp of the lemon juice. Cover and cook until and the salmon is opaque throughout, about 10 minutes. Transfer the salmon onto plates or platter.
Add the remaining lemon juice, capers and peppercorns to the skillet and cook while stirring about two minutes. Spoon the pan juices over the salmon and serve.
kin side of salmon.
Rub flesh side of salmon with half of
Cut the salmon into 1/2in cubes, sprinkle with salt and allow it
ine a large casserole dish with foil (3 qt Rectangle).
Preheat oven to 400\u00b0F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
Combine herbs, garlic, zest, capers and chili in a separate bowl.
Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.
until tender. Drain and refresh with cold water. Place on paper
n medium bowl.
Dip salmon into eggs, turning to coat
b>with the mixture bottom of an ovenproof baking dish.
Place salmon
nd bottom of salmon fillets with olive oil and season with salt, pepper
of salmon on half of omelet.
Sprinkle with 1 tbls
Preheat oven 400 degrees F.
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
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.
Back them 15-20 minutes.
00 degrees.
Place whole salmon fillet inside a 13X9 baking
b>salmon fillet. Place foil in a 4-6 quart slow cooker with
egrees C).
Brush potatoes with 2 tablespoons olive oil, sprinkle
ide down on foil. Season salmon with lemon-pepper and onion salt
place in plastic bag with oils and salmon; seal and turn to
aking dish with nonstick pan spray.
Place the salmon fillets, skin
Preheat oven to 350\u00b0.
Rinse and dry salmon fillet.
Place on large piece of aluminum foil, skin side down.
Squeeze 1/2 lemon juice over fish.
Sprinkle onions and capers along top of fish. Season with fresh grated pepper.
Wrap foil to seal edges.
Bake 30 to 40 minutes.
The fish should be just firm when pressed lightly with finger.
Garnish with 1/2 lemon, sliced.
Serves 3 to 4. Excellent served with pasta marinara and Caesar salad.
owl, toss the tomatoes with the shallot, capers, vinegar and 1/2
omatoes, plus the anchovies, olives capers and plenty of black pepper