Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

This one-pan dinner dish features tender salmon, mustard greens, cherry tomatoes, chickpeas, and a zesty caper sauce to top ...

We know that salmon gets all the attention ... marinade that doubles as a bright pan sauce. The base marinade is made up of minced garlic, chopped capers, olive oil, and both the zest and juice ...

You could serve it with cucumber pickle, capers ... smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

An essential ingredient in chicken piccata and smoked salmon dip, capers have a lemony and salty taste that make them appealing even to picky eaters. Their flavors vary somewhat depending on how ...

Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl. Arrange the salmon on a large serving platter. Pile the pickled cucumber over the salmon and serve with the ...

Blanch the asparagus in salted boiling water then transfer to a bowl of ice water to stop the cooking process. Once cool, lay on a kitchen towel, wrap and chill until ready to assemble.