Feta & Caper Salmon
This is a copycat recipe for one of my favourite Earls classics! After a serving shift I would figure out the cheapest way possible to have this meal. Side salmon, side spring rice, and two “OC’s” of feta caper sauce. After finding out it was missing from the Earls cookbook, I knew I had to try and figure out a recipe of my own.
When making the sauce, I’ve tried both blending the sauce and just mixing it together. Blending allows for a stronger dill flavour but. less ideal texture - smoother sauce but grainy due to the feta. Crumbling the feta and mixing the ingredients together is my ideal route, I prefer the way the chunks of feta get melty on top of the hot salmon.
4 servings
Ingredients
4 (6 oz.) skinless salmon fillets
1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 cup feta
1 lemon (zest and juice)
3 tbsp capers
4 tbsp fresh dill
1 garlic clove
1 tsp red wine vinegar
1 tsp honey
1/2 tsp dijon mustard
Salt & pepper to taste
Directions
Season salmon fillets with 1 tbsp of fresh dill and salt. Cut lemon in half and cut thin medallion slices of lemon. Arrange lemon medallions on top of salmon fillets. Reserve other 1/2 lemon for the sauce.
Bake at 400ºF for 15 minutes or until salmon reaches internal temperature of 145ºF.
Meanwhile, crumble 1/2 cup of feta, zest and juice the remaining 1/2 lemon, mince garlic clove, and roughly chop the capers and fresh dill. Combine.
Add the remained of the ingredients and mix well.
When the salmon is done, squeeze out the juices from the lemon medallions and serve with feta & caper sauce. Serve with rice, seasonal vegetables, and garnish with fresh dill.
