Salmon served with Lemon Caper Sauce
- 5 Ingredients or Less!
- EASY Dinner Ideas
- Fish
- Holidays & Parties
- Low Carb
- Low Fat
- Main Courses
- Non Dairy
- Quick & Easy
- Rosh Hashanah
- Sauce, Dressing & Marinades
- Shabbat
- Shavuot
- Special Dietary Needs
- Vegetarian
I really enjoy the taste and presentation of the lemon caper sauce layered over the salmon in this dish, and I often serve it when entertaining. Guests usually end up asking for more of the delicious sauce, so I make sure to provide a serving dish of it on the table for easy access.
PAREVE – GRAIN FREE NUT FREE – SUGAR FREE | SERVES 4 TO 5
PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
Ingredients:
2 pounds salmon fillets
1 tablespoon olive oil
Juice of 1 lemon, divided
11/2 teaspoons salt, divided
1/4 teaspoon plus
1/8 teaspoon freshly ground black pepper
2 tablespoons Earth Balance
1 tablespoon all-purpose flour
1 cup water (or vegetable stock or white wine)
2 tablespoons capers
Directions:
1. Preheat the oven to 400°F.
2. Line a baking dish with parchment paper. Place the salmon in the baking dish and drizzle with the olive oil and half the lemon juice. Season with 1 teaspoon of salt and 1⁄4 teaspoon of pepper.
3. Bake for about 18 minutes, until the salmon flakes easily with a fork.
4. While the salmon bakes, prepare the sauce: In a small saucepan, melt the Earth Balance, then add the our and whisk until a paste forms. Add the water and stir. Season with the remaining teaspoon of salt and
teaspoon of pepper and the remaining lemon juice. Whisk together until the sauce thickens, then stir in the capers.
5. Serve the salmon topped with the sauce.
Per serving: Calories: 441; Total fat: 30g; Total carbs: 2g; Fiber: 0g; Sugar: 0g; Protein: 41g; Sodium: 1011mg
Recipe from my cookbook, The Simply Kosher Cookbook.
