Creamy lemon basil caper sauce recipes - Main course

Author: Steven Maple  

Mediterranean-inspired, this delicious salmon recipe is simple to make and will a quick weeknight meal or a more sumptuous weekend meal with friends. I cook the salmon with the skin on.


Mediterranean-inspired, this delicious salmon recipe is simple to make and will a quick weeknight meal or a more sumptuous weekend meal with friends. I’ve used fresh chives and parsley but chives and tarragon or basil would be quite wonderful substitutes. I cook the salmon with the skin on. You can serve it with the skin on or remove it after cooking.
Provided by: Lovoni
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 12
  • 2 tablespoons olive oil, divided
  • 1 1/2 lbs salmon, skin on (cut into 4 fillets or 6 if you’re feeding the kiddos)
  • Coarse sea salt and freshly ground pepper
  • 1/2 cup diced white onion
  • 4 garlic cloves, finely grated (I do this on a microplane)
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 3 tablespoons capers, drained
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh chives, plus extra for garnish
  • 3 tablespoons chopped fresh flat leaf parsley, plus extra for garnish
  • Lemon wedges, for serving, optional
  • Calories: 574 kcal
  • Carbohydrate: 7 g
  • Protein: 36 g
  • Fat: 40 g
  • Saturated Fat: 16 g
  • Cholesterol: 175 mg
  • Sodium: 268 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Rub 1 tablespoon of oil over the salmon fillets; sprinkle with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Cook salmon, skin side down, for 3 minutes until the skin is crisp. Carefully turn the salmon and cook for 3 minutes, depending on the thickness of the salmon or until the salmon is just cooked and will flake easily with a fork. Remove the salmon to a plate; cover to keep warm.
  2. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook for a minute until fragrant and softened.
  3. Add the wine. Simmer, uncovered, for a few minutes until it looks like the wine has reduced by about half.
  4. Add the cream and capers. Cook, stirring frequently, until the sauce is somewhat thickened, about 3 minutes.
  5. Add the lemon juice, chives and parsley; stir to combine. If the sauce is too thick, then simply add a splash more cream and heat.
  6. Return the salmon to the pan – you can either coat the salmon in the sauce or nestle each fillet into the sauce. Serve with extra chives, parsley and lemon wedges if desired.
Notes: Grouper with Lemon-Basil Cream Sauce Recipe, Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to

Creamy Salmon Piccata

Creamy Salmon Piccata
Creamy Salmon Piccata is a classy yet easy salmon recipe you've been waiting for with a delicious creamy lemon caper sauce!
Provided by: Karina
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14
  • 4 x 170g | 6 oz skinless salmon fillets
  • Salt and pepper (to taste)
  • ¼ cup flour ((OPTIONAL))
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 medium garlic cloves (minced)
  • ⅓ cup dry white wine*
  • 1 cup low-sodium chicken stock/broth ((fat free if you can find it))
  • 1-2 level teaspoon cornstarch ((or corn flour))
  • 3-4 tablespoons fresh lemon juice ((adjust to your tastes))
  • 4 tablespoons rinsed and drained capers
  • 1/2 cup reduced fat cream ((or heavy cream)*)
  • 2-4 tablespoons coarsely chopped parsley (to serve)
  • Lemon slices (to serve)
  • Calories: 459 kcal
  • Carbohydrate: 13 g
  • Protein: 38 g
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Cholesterol: 126 mg
  • Sodium: 526 mg
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
  2. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
  3. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
  4. Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
  5. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
  6. Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Notes: Creamy Lemon Caper Fettuccine, Creamy Lemon Caper Fettuccine · 1 lb fettuccine or other long pasta · 5 tbsp salted butter · 2 garlic cloves, sliced thinly · ½ tsp crushed red

Garlic Poached Salmon with Creamy Lemon Caper Sauce

Garlic Poached Salmon with Creamy Lemon Caper Sauce
This garlic poached salmon is fast, easy, and smothered in a healthy, yogurt-based creamy lemon caper sauce! This will be your new favorite way to eat salmon.
Provided by: Elizabeth Lindemann
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 12
  • 1 lb. salmon filets (portioned into 4 pieces)
  • 1 cup white wine (divided)
  • 2 cloves garlic (minced)
  • kosher salt (to taste)
  • black pepper (to taste)
  • juice and zest of one lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion (finely diced)
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 tablespoon capers (drained and rinsed)
  • 1/2 cup Greek yogurt
  • Calories: 289 kcal
  • Carbohydrate: 4 g
  • Protein: 25 g
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Cholesterol: 71 mg
  • Sodium: 143 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
  2. Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
  3. Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
  4. Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
  5. Add the remaining clove of minced garlic, stir for one minute or until fragrant.
  6. Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
  7. Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
  8. Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
  9. Serve sauce over salmon.
Notes: 10 Best Creamy Lemon Caper Sauce Recipes, The Best Creamy Lemon Caper Sauce Recipes on Yummly | Lemon-caper Sauce, Lemon Caper Sauce capers, lemon juice, garlic clove, kosher salt, salted butter.
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