Best Sb Grilled Salmon With Tomatoes Spinach And Capers Recipes

Salmon with Tomatoes and Capers in Foil image

Provided by Katie Lee Biegel

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pint grape tomatoes, quartered
2 tablespoons minced fresh parsley
2 tablespoons capers, rinsed and chopped
2 teaspoons extra-virgin olive oil
2 garlic cloves
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Six 4-ounce salmon fillets
Prepare a grill for medium heat.

Steps:

In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.

Salmon with Arugula, Tomato and Caper Sauce image

Yield Serves 4

Number Of Ingredients 9

1 pound plum tomatoes, seeded, chopped
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
1/2 cup olive oil
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges

Steps:

Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

Salmon and Spinach With Caper Sauce image

Provided by Simply Chris

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
3 tablespoons unbleached flour
2 cups vegetable broth (if you have) or 2 cups fish stock (if you have)
1/2 cup chopped fresh mushrooms
salt
black pepper
1 teaspoon olive oil
6 garlic cloves, minced
10 ounces fresh Baby Spinach
1 tablespoon lemon juice
1 lb salmon fillet, skin removed, cut into 4 pieces
salt and black pepper

Steps:

Sauce:.
Melt the butter in a small saucepan over medium heat.
Add the flour and whisk.
Slowly stir in the broth.
Add the mushrooms and reduce heat to low.
Simmer for 30 minutes.
Strain the sauce and discard the mushrooms.
Return the sauce to the pan and add the capers.
Season with salt and pepper.
Keep warm on very low heat until ready to use.
Fish:.
While the sauce is simmering preheat the oven to 350°F.
Melt the butter in a large non-stick skillet over medium heat.
Add the garlic and cook for 1 minute.
Add the spinach and cook for 5 minutes, or until just softened, stirring often.
Season with the salt and pepper.
Drizzle the lemon juice over the salmon.
Spread 1/8 of the spinach mixture onto a sheet of foil that has been coated with non-stick spray (or use non-stick foil).
Place one piece of salmon on the spinach.
Top the salmon with another 1/8 of the spinach.
For each packet bring the opposite edges of the foil together on top of the salmon and fold over several times.
Twist the short ends to make a tight seal.
Place the packages on a baking sheet and bake for 20 minutes.
Serve with the sauce.

Grilled Salmon with Tomato, Cucumber and Caper Salsa image

Yield Serves 8

Number Of Ingredients 12

1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)

Steps:

Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
To grill salmon using fish basket:
Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
To grill salmon without using a basket:
Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.