This roasted salmon with yogurt caper sauce recipe is a must try. I made it for my family and they all loved it. I love this dish because it is simple, healthy and rewarding. It is a perfect dish to put together during the week, when one is usually pressed for time. The seasoned salmon was simply roasted in the oven and then served with a sauce mixture of yogurt, orange juice and zest, chopped parsley and capers. The sauce reminds me of tzatziki, a sauce I normally have when I have lamb, chicken or beef souvlaki. They are both thick, creamy and refreshing. Enjoy this roasted salmon with the yogurt-caper sauce with your favorite steamed vegetables or salad.
- 1 (2 lbs) salmon fillet, cut into 4 portions
- 2 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup plain whole-milk yogurt
- ½ teaspoon orange zest
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1-1/2 tablespoon capers, drained, rinsed, and chopped
- 1 tablespoon fresh orange juice
Preheat oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
Arrange the salmon on the baking sheet. Drizzle salmon with 1 tablespoon of the olive oil and season with salt and pepper.
Roast until the salmon is opaque throughout, 12 to 15 minutes.
Meanwhile, in a bowl, combine the yogurt with the remaining 1 tablespoon of olive oil, orange zest, chopped parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. Drizzle over the salmon fillets.
Serve with salad or steamed vegetables.
Recipe adapted: finecooking.com http://www.finecooking.com/recipes/orange-roasted-salmon-yogurt-caper-sauce.aspx