Salmon with Capers is a quick and elegant appetizer or light sandwich topper. Poach salmon and combine with a mayonnaise and caper dressing ahead of time, then serve when needed.
It all started Memorial Day weekend. The guests would be arriving soon, and I was in need of something to serve. Something easy. Fridge to table in minutes. Done!
Over the past few years, Memorial Day weekend has turned into a surprisingly important holiday in our household. College is out, grade/high school are winding down, and there are Three Whole Days to mark the approach of summer! So everyone is eager to get together and have some fun!
Enter a house full of guests. Yes, my recent-grad daughter has even decided it’s enough fun to warrant driving 5 ½ hours from Minneapolis!
And it’s not just Memorial Day. With family spreading out more and more, all the long weekends are becoming reunion time. Whoda’ thought, a few years back, that 4th of July could be the new Thanksgiving!
All the more fun!
Of course, no one wants to put a wet blanket on activities by imposing rigid meal times or heavy preparation requirements. And did I mention that I come from a family of foodies? Random deli, tossed on the table, would never do!
Luckily, this Salmon with Capers Salad, based on a recipe from Food & Wine, was perfect. Sophisticated yet broadly appealing, you can prepare it ahead of time and serve whenever needed. Just add it to a plate of artisanal cheese and charcuterie, with thin-sliced French bread and crackers. Pickled asparagus optional.
And let the mini-golf/biking/bocce begin!
- • 1 cup water
- • 1 cup dry white wine
- • 1 pound of salmon, fillet or chopped raw salmon
- • 1/3 cup mayonnaise
- • 1 small shallot, or a bunch of chives, minced
- • 2 Tablespoons capers, drained
- • 1/4 cup chopped flat-leaf parsley
- • 1 garlic clove, minced
- • 1 tablespoon fresh lemon juice or 1 teaspoon lemon zest
- • 1 teaspoon Dijon mustard
- • Salt and pepper to taste
- In a large frying pan, bring the water and wine to a simmer. Add the salmon and poach over low heat until just cooked. Drain the salmon, move to a plate and refrigerate until cool. If using a fillet, remove any skin and obvious fat, then flake with a fork.
- In a large bowl, combine dressing ingredients and mix until blended. Fold in the flaked poached salmon and season with salt and pepper to taste.
- Serve with crackers or open-face on French bread
- Can be made the day before and refrigerated until needed.
- Double if you are serving a crowd or are short on cheese/charcuterie!
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