Salmon with Caper Mayonnaise
Servings
4Serving size
4 oz. salmon and 1 1/2 Tbsp mayonnaiseThis recipe can easily be multiplied. The mayonnaise keeps well for about 3 days and the leftover fish makes great sandwiches.
Serve with Brown and Wild Rice or Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes or Wild Rice and Mushrooms
AND
Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Sauteed Leeks or Sauteed Spinach or Sauteed Swiss Chard
Ingredients
| 1/4 cup Reduced fat mayonnaise |
| 2 Tbsp. Fresh parsley (minced) |
| 1/8 tsp., leaves Dried tarragon |
| 1 Tbsp. Lemon juice |
| 2 Tbsp., drained Capers |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
Instructions
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot spread the caper mayonnaise over the top of the salmon filets.
Place the salmon in the skillet and return the pan to the oven
Cook for 5 minutes.
Set the oven to broil.
Cook for 3 minutes.
Serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
Wild Rice and Mushrooms
Place the water in a small saucepan over high heat. When the water boils, add the wild rice and salt. Stir, then reduce the heat until the water is simmering. Partially cover the pan and simmer the rice for 45 minutes. After the rice has been cooking for 30 minutes,…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Swiss Chard
Place the olive oil in a large skillet over medium-high heat. When the pan is hot reduce the heat to medium and add the walnuts. Cook for about five minutes. Stir frequently and adjust the heat to keep the walnuts from burning but hot enough to lightly toast the nuts. Add…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is one of my all time favorite recipes. It has been in my recipe box for over 30 years. The combination is classic Mediterranean diet – sharp tarragon, salty capers, tart lemon juice, sweet mayonnaise and umami flavors of salmon.
The best part is that it takes literally ten minutes to make. Preheat the oven, mix the mayonnaise and spread on the salmon and then roast. Simple and delicious. This mayonnaise is so versatile. It works great on the salmon, but you can also use the leftovers on your sandwiches. The tarragon gives it the great sharp anise flavor but you can use most any herb that you like – chives, thyme, basil – and it will bring slightly different flavor to your caper mayo.