Salmon with Caper Mayonnaise – Coumadin-Safe Version
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 Parmesan Squash or Parmesan Zucchini or Zucchini Salad
Ingredients
| 1/4 cup Reduced fat mayonnaise |
| 1 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…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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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.