Learn How to Make Lemon Caper Salmon
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Eating Low with Amy Your guide to low carb, low cal, low fat cooking! Episode 22: How to Make Lemon Caper Salmon Hi! This is Amy and welcome to Eating Low. Today I'm going to be making lemon caper salmon and I have a version of this when I was up in New York in Little Italy and it was so good I had to figure out a way to make in here, and a way to make it more eating low because the one I had in New York was very buttery and I am sure it was not healthy at all. So I’m going to take my butter spray and I’m going a thin that I put in a cookie sheet. You guys know I love cooking with the thin foil packet. I’ve rinse off and defrosted my little salmon thing so I'm going to put him right on there and I’m going to wash my hand. I was just fighting pool for the past like hour and I opened it up but, I can think of all kinds of fish and I have to stick my hand in this type and all of these gore stuff but it’s working now. So I’m happy. All right I got that. So we got our salmon on there. I’m going to spray the top of the little salmon piece with the butter spray, my butter spray is not cooperating and I think we have enough and then I’m just going to put some seasoning on. I’m using the Montreal chicken and then I can never find my spice to this but any kind of like mixed spice. This adds a really good flavor to whatever you are cooking. I’m not sure if you want in it. It’s a bunch onion, salt, garlic, spices herbs, red pepper, orange peel. I don’t know it got a big mix. And then my favorite part is capers. I'm not even sure what capers are, they look little almost like berries like juniper berries so I’m really not sure but they really tasted kind of salty. It just remind like a green olives so if you didn’t have caper if you can't could find them, you can maybe chop up some green olives. Green olives are a little fatter, yes it use to have a zero fat which is why find the capers that we can – one tablespoon of this it is less than one gram carb so you can use. You know I don’t go nutty and like put of zillion over on but I take about a tablespoon. So much flavor. Then I'm just going to take a little bit of lemon juice and just put that right over top of the salmon. I'm not putting a whole lot but just enough to kind of soak the salmon and then I'm going to fold them up and kind of spill of the seasoning that I just put on. I’m going to pop them in and we got 350 degree oven and then I'm going to cook it for it 20 minutes and then we’ll come back and check in see. So my timer just went off and I think my salmons are ready to go and I fix myself up a little because I was really hot and sweaty and I felt gross. I'm working on the pool so I got on my jeans from the samples in New York. I have lunch to make that I bought with Daniela over in New York. We have totally – we’re going crazy at the Mac. They have a Mac store in Soho and we just got brochure, I got nail polish, I got all kinds of stuff. So what I usually do is just place the salmon out unto the plate and I’m just going to dump it or slide it off and I want let juice because the juice gives a good flavor. So you can tell the spices that kind of stuck in the thin foil. It was kind of the sauce fat and it was clean. It’s like you’ve done cleaning and mix it so easy. But there you go there’s nice, little cute little pieces salmon. When I had this in New York they serve it on top of sautéed spinach and that will be really good meal. I’m eating a little more stuff right now but if you wanted to eat it that way you could. So let’s have a taste. I love it, I love it, I love it. I've probably eaten this like five times and it seems to work well with my diet. I had it twice in New York which is the fattier version made by the restaurant and then I have had it three times this week but I’m losing lightly crazy so I don’t think there’s anything wrong with that. If you want a maintenance you could also add maybe –you could use real butter instead of just spray butter. I'm trying to give y
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