Baked Garlic and Caper Salmon

Baked Garlic and Caper Salmon

For the best oven baked salmon with a tender texture, cover the salmon loosely as it bakes. The results of this cooking method will remind you of a fine dining experience!

Side dishes that would pair well: Grilled Asparagus, Caesar Salad, Herb Roasted Potatoes, Lemony Herb Couscous, Sugar Snap Peas, Lemon Green Beans, Rice Pilaf, Honey Balsamic Glazed Brussels Sprouts, or a Mediterranean Chickpea Salad.

Wines that would pair well with the salmon are Pinot Noir, an oak-aged Chardonnay, Viognier, White Rioja, White Burgundy, or a White Pinot Noir.

Makes 2 servings

2 (6-ounce) salmon fillets, preferably wild-caught

Salt and fresh ground black pepper

2 Tablespoons unsalted butter

2 teaspoons minced garlic

3 Tablespoons drained capers

Chopped or torn fresh herbs like dill, parsley, or chives

Heat the oven to 325 degrees Fahrenheit.

Season the top of the salmon with salt and pepper.

Add the butter, garlic, and capers to a baking dish. Place into the oven and cook until the butter is melted and bubbling, about 2 minutes. Take the dish out of the oven, tilt the pan so the butter sauce runs to the side, add the salmon fillets and spoon the butter mixture on top.

Cover the baking dish with a sheet of aluminum foil or parchment paper. Bake the salmon, covered, for 15 minutes. Uncover, and check the temperature.

Bake the salmon until an instant-read thermometer reads at least 125 degrees F when inserted into the thickest part. (The USDA recommends cooking fish to an internal temperature of 145 degrees F but most people prefer the taste and texture of salmon less than this.) Watch closely so the fish does not overcook.

Continue to bake, covered, until your desired doneness, 5 to 6 minutes more, depending on how thick the salmon is.

Sprinkle with fresh herbs, and serve with a spoonful of the garlic caper butter on top.

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Oven Baked Salmon

20160328_161901Serves 2.

12 ounce salmon fillet, cut into 2 pieces

Lemon, optional

Preheat the oven to 450 degrees F.

Cut lemon into slices. Set aside.

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a pyrex glass baking dish.  Bake until salmon is cooked through to 125 degrees about 12 to 15 minutes.

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Pistachio Crusted Honey Mustard Salmon or Pork Chops

Pork Chop served with baked delicata squash and arugula salad with walnuts, pears, pomegranate seeds and goat cheese.

I love a friend’s “famous” honey mustard pork chops crusted with panko and chopped walnuts. I have adapted that recipe to work with walnuts or pistachios. In my experimentation with the recipe I found that this preparation method works equally well with either salmon or pork chops. And if you are looking for a breading recipe for baked eggplant, this one works really well.

Prepping the salmon

Pistachio Crusted Honey Mustard Salmon 

Author: Maria Faires

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 5

Ingredients

  • 1½ pounds salmon fillet
  • Salt and pepper
  • 4 tablespoons Dijon or Honey Mustard
  • 2 tablespoon honey
  • 2 tablespoons Extra Virgin Olive Oil *or 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ½ cup shelled pistachios, finely chopped
  • 1/3 cup Japanese Panko bread crumbs (Whole Wheat is preferable)
  • 1/3 cup Parsley, finely chopped

Instructions

  1. Let the salmon sit out for 20 minutes at room temperature before start to cook. You can preheat your oven to 400°F during this time.
  2. Preheat oven to 400 degrees
  3. Line baking sheet with foil for easy clean up. Place salmon on baking sheet cut the fillet into 5 pieces and season with salt and pepper.
  4. Place mustard, honey, oil or butter and garlic in a small bowl. Put in the microwave on 60% power, watch carefully, just until butter is melted. Then mix to combine.
  5. Place pistachios, panko bread crumbs, and parsley in a pie pan or other flat container in separate “piles”. Right before you are ready to bread the fish mix to combine.
  6. Dip salmon fillets into the mustard, honey, garlic butter sauce to coat on all sides.
  7. Press each salmon fillet into the nut-crumb mixture and coat on all sides. Place on foil lined sheet.
  8. Bake salmon for about 12-15 minutes or until salmon reaches your desired doneness. Most chefs will tell you to cook salmon to 125, the FDA recommends 145 degrees. Cooking time will depend on how thick your salmon is so use a meat thermometer for best results. Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part.

 

 

 

 

 

 

 

Pistachio Crusted Honey Mustard Pork Chops

The best pork chops are center-cut loin chops or center-cut rib chops that are one inch thick. Whether you go with a loin chop or a rib chop, you’ll have better results with bone-in pork chops. Not only does the bone contribute flavor, it also helps the pork chop stay nice and juicy.

Prep time: 10 mins

Cook time: 15 mins and 10 minutes rest for meat

Total time: 25-35 mins

Author: Maria Faires

Serves: 5

  • Five 1 inch thick enter-cut loin chops or center-cut rib chops, bone-in
  • Salt and pepper
  • 4 tablespoons Dijon Mustard
  • 2 tablespoon honey
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • ½ cup shelled pistachios, finely chopped (walnuts work too)
  • ¼ cup Japanese Panko bread crumbs
  • 4 tablespoons Parsley, finely chopped

Instructions

  1. Let the pork chops sit out for 20 minutes at room temperature before start to cook. You can preheat your oven to 375°F during this time.
  2. Preheat oven to 375 degrees
  3. Line baking sheet with foil for easy clean up. Place chops on baking sheet and season with salt and pepper.
  4. Place mustard, honey, butter and garlic in a small bowl. Put in the microwave on 60% power, watch carefully, just until butter is melted. Then mix to combine.
  5. Place pistachios, panko bread crumbs, and parsley in a medium bowl, mix to combine.
  6. Spoon mustard, honey, garlic butter sauce on each chop and coat top and sides.
  7. Take about ½ of bread crumb mixture and cover each chop, add more as needed. If you have extra, cover tightly and store in refrigerator for up to five days.
  8. Bake the chops for about 15 minutes and begin to test the temperature. Bake until the chops reach 145 degrees. Cooking time will depend on how thick your chops are so use a meat thermometer. Push the tip of the meat thermometer gently into the middle of the pork at its thickest part.
  9. After you take the chops out of the oven, don’t touch them for 5 minutes. Let the juices settle before serving and you will have a more tender chop.
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