Salads are rich in nutrients and are naturally low in calories and sodium. Salted or pickled caper buds are usually used for seasoning or garnishing. The recipes are filling, easy to digest, and increase fiber intake in the body. They help in maintaining low cholesterol levels and weight loss. They are mainly served with cold smoked salmon and cured salmon dishes. Try these delicious recipes that will surely benefit your daily diet.
Squid, Lemon, and Caper Salad
- 600 g cleaned, gutted, squid (sliced into rings)
- 3 garlic cloves, finely sliced
- ½ tsp. whole black peppercorns
- 2 tbsp. capers
- 3 lemons' juice (with their leaves; optional)
- 3 tbsp. pitted, whole, small black olives
- 100 ml extra virgin olive oil
Submerge the squid in a deep-bottomed saucepan filled with salty water (brought to a boil), blanch it for 25 seconds and drain the liquid. Alternatively, scorch it on a ridged griddle or cast-iron frying pan for about 30 seconds on either side. With the help of a potato peeler or fruit knife, peel 4 or 5 strips of lemon zest and put it in a mixing bowl. If the lemons have leaves, remove the stalk and shred two leaves, before adding them to the bowl.
Soak and rinse the capers if they are packed in salt, and add them to the bowl, followed by the lemon juice, olives, peppercorns, garlic, and olive oil; mix, thoroughly. Now, add the squid to the bowl and cover it; let it marinate in the fridge, overnight. Serve with lemon wedges and thin slices of fennel or chicory.
Sicilian-Style Tuna Salad with Capers and Olives
- 20 Sicilian green olives, pitted and chopped
- 1 lb canned tuna
- 2 tsp. capers (rinse if they are preserved in salt)
- 1 tsp. finely chopped fresh oregano
- 2 chopped green onions or scallions
- 1 tsp. finely chopped fresh parsley
- 4 tsp. finely chopped fennel stalks
- ½ cup pistachio nuts
- ¼ cup olive oil
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
Flake the tuna into large chunks and add salt if needed. Take a large bowl and mix all the ingredients, except for the lemon juice. While serving, add the lemon juice and capers to it.
Salmon And Caper Salad
- 9 oz. salmon (or 2 large fillets)
- 2 green onions, diced
- 1 tbsp. capers
- 2 celery stalks, diced
- 1 tbsp. raspberry vinegar
- 1 tbsp. fresh dill, minced
- 1 tbsp. olive oil
- ¼ tsp. ground pepper
- 1 pinch salt
Cook the salmon on a grill or using a broiler, for about 5 to 6 minutes. Cover it with a plastic wrap and allow it to chill in the refrigerator. After it cools down, remove the skin and bones, and break it up large flakes. Take a bowl and mix together the flakes, celery, capers, onions, and dill. Add the vinegar, oil, salt, and pepper, to it; toss well. Serve it chilled or at room temperature.
Caper salad recipes are easy to prepare and bring us a few steps closer to our recommended daily serving of fruits and vegetables. By simply adding a variety of fruits and vegetables to these recipes, you can gain many health benefits, while enticing your taste buds.