Orange Roasted Salmon with Caper Sauce, Delicious!!!

 

Salmon is my favorite fish and I’m always watching for another good salmon recipe. 

We enjoy it frequently and I was 

more than happy with this recipe!

 

The smooth caper sauce is an easy one to make that’s filled with great flavor that complements the salmon perfectly.  In fact, it would probably be great with any white fish, a good way to add something special to the fish.  

 

 

 

I first saw the recipe here on Big Dude’s Eclectic Rambilings.  I adapted the recipe slightly to suit our tastes:

I substituted grated orange peel for the zest, about the same thing more or less.

The sauce called for plain Greek yogurt, I replaced it with half light sour cream, and half mayonnaise.

Add cilantro if you like, it is forbidden here; I had parsley on hand and used it.

Other than that, it’s the same recipe!  

 

Served it with rice and steamed asparagus or your fave sides.  

I raved over it!

Bill loved the flavor of the salmon ~ this will definitely be on the salmon rotation here!

 

 

 

It could not have been any easier to make and the results were fantastic with the awesome smooth creamy caper sauce accompanying the salmon.

Now I’m looking forward to cooking it on the grill once grilling season begins here...

If you love salmon, this is for you to try.

Bet it’s a keeper for you too...

It’s really outstanding!

 

 

 

 

Servings: 2

Orange Roasted Salmon with Caper Sauce

I'm always watching for good salmon recipes, and this awesome salmon recipe makes for a year-round meal that is easy to prepare and very delicious to eat with the great creamy caper sauce. Good for family and guests alike!

Prep time: 10 MinCooking time: 20 MinTotal time: 30 Min

Ingredients

• 2 Tbs. extra-virgin olive oil, divided
• 2 (6 oz. each), salmon fillets
• 1/2 teaspoon grated orange peel
• 3/4 tsp. kosher salt
• 1 teaspoon seasoned pepper
• 1/3 cup mayonnaise
• 1/3 cup light sour cream
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1-1/2 tablespoons capers, drained, rinsed, and chopped
• 1 tablespoon fresh orange juice

Method

1. Position a rack in the center of the oven and heat the oven to 400°.
2. Arrange the salmon skin side down on rack in a small roasting pan or on foil lined baking sheet coated with cooking spray,
3. Drizzle with 1 tablespoon of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper.
4. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
5. Combine the mayonnaise and sour cream  in a small bowl with the remaining tablespoon of olive oil, orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
6. Roast the salmon until just cooked through for 15 to 20 minutes, do not over-bake.*
7. Serve immediately, with the caper sauce on the side.

Notes:

• *Per Bon Appétit:
• The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking. Take it off of the heat! Do it! Now! If you cook the salmon any further it will dry out and crumble when you cut into it. Salmon cooked to medium flakes gracefully.

Created using The Recipes Generator

 

 

Enjoy!