This recipe is from my friend Stephanie – a wonderful cook, especially of seafood! She came up with this recipe on her own and has been making it for years. She hosted a delicious dinner party (that I was lucky enough to attend) and served this dish… I was hooked! It doesn’t have specific amounts for several reasons… first of all, it depends on how much salmon you are cooking. Secondly, you have the freedom to add more of one ingredient that you love, and less of something you’re not sure about. But let me tell you her tips: Use lots and lots of feta cheese and capers! I thought I did but when I was eating it I was wishing it had even more capers! So don’t be shy. If you have never bought or cooked with capers before don’t be scared either. They are delicious and mild. Enjoy and let me know what you think! I’m excited to hear what you all have to say about this fantastic recipe.
Btw, I forgot to mention that I decided to use myWestern Sizzle Trout Seasoning instead of Lemon Pepper and it was wonderful. So if you have a fish seasoning (especially with a citrus flair) that you love, use it!
Salmon with Feta and Capers
submitted by Brittany ~ The Sisters Cafe
one salmon filet
1/2 large lemon
lemon pepper seasoning
fresh chopped garlic
feta cheese, crumbled
Rinse salmon filet and pat dry with paper towels. Place in tinfoil lined 9×13 inch baking dish skin side down. Drizzle lightly with olive oil. Squeeze 1/2 lemon over fish. Sprinkle liberally with lemon pepper seasoning. Next chop some fresh garlic and sprinkle across the salmon. Take feta cheese and sprinkle on top. Spoon out capers with a fork so most of the vinegar will drain and sprinkle across the fish. Use a lot of feta and capers – more that you think! This is the best part. Lastly, lightly drizzle with olive oil again. Your salmon should look something like this:
Bake in preheated oven at 375 degrees F for 15 minutes or until salmon flakes when pierced with fork. For the last 3-5 minutes place under the broiler to brown the cheese. Do NOT overcook salmon – it will be dry and nasty. Keep a close eye on it! Cooking time can vary depending on the thickness of your filet. It should be just barely done.