Salmon Wrap with Lemon Caper Sauce

Elegant and Delectable

salmon with lemon caper sauce

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1 lb salmon fillet cut into 4 equal pieces, skinless and boneless
1 package Pillsbury or other Refrigerated Pie Crusts – 2 folded crust package (for 9"pie)
½ teaspoon salt
1 teaspoon lemon pepper
2 teaspoon chopped fresh dill
1 -1/2 teaspoon olive oil
Egg wash – whisk 2 egg yolks with 5 drops of water

Lemon and Caper Sauce:
2 teaspoons capers
1 cup low fat milk
1 tablespoon flour
1 tablespoon lemon juice from a fresh lemon
½ teaspoon lemon zest
2 tablespoon butter
1/3 teaspoon salt
½ teaspoon lemon pepper
Preheat oven to 400 degrees.

Unfold 1 pie crust and cut circle into 4 equal pieces. Place the 4 crust on a lightly greased cookie sheet, you should have 4 triangles. Set aside.

Add salt, lemon pepper, dill, and olive oil to both sides of salmon. Place 1 salmon piece in the middle of each triangle. Fold all sides of triangle to close securely. You should now have 4 squares, turn over to smooth side.

Using a pastry brush, cover all 4 pieces with egg wash. Optional, put a small sprig of dill in middle of each crust.

Bake for 25 minutes, or until lightly golden.

While salmon is baking prepare the lemon and caper sauce above- Stir all of the ingredients over high heat with a wire whisk until smooth, about 3 minutes.

Remove salmon from oven and let cool about 5 minutes – serve with lemon and caper sauce around each serving.

Optional - sprigs of fresh dill for garnish.

Serves 4.

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