Caper Goat Cheese and Fennel Salmon SandwichBy · Jan 25 2011 · Comments
I love capers, likely because they are so salty and I love salt. I would almost be tempted to salt my capers, but that would likely draw stares and a dramatic increase in my blood pressure. Here I have combined my salty favorite with the rich licorice taste of fennel. A perfect complement to a basic baked salmon filet.
- 1 LB salmon filet
- 1 teaspoon caper juice, liquid in the caper bottle
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoon olive oil
- 2 fennel bulbs, thinly sliced
- ¼ teaspoon freshly ground pepper
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 cups spinach
- 4 ounces plain goat cheese
- 1 teaspoon capers
- ½ teaspoon chopped dill
- ½ teaspoon lemon juice
- 2 tablespoons low fat ricotta
- 2 tablespoons heavy whipping cream
- 4 toasted whole wheat buns or a whole wheat bread loaf cut into 4 inch long slices
Place fish in a non-stick baking dish. Coat with caper and lemon juice, cover and refrigerate for 30 minutes.
Meanwhile, combine goat cheese, capers, dill, lemon juice and ricotta in a food processor. Mix on medium speed until capers are fully incorporated into cheese. Manually fold in cream and set aside.
Pre-heat oven to 400°.
In a large non-stick skillet heat oil over medium-high heat. Add fennel, salt, pepper and sugar and stir frequently until fully cooked and slightly browned, about 20-25 minutes. Remove from heat and stir in spinach. Cover and set aside.
Remove fish from refrigerator and place on center rack of pre-heated oven. Cook for 10-12 minutes, or until flakey. Remove from oven and transfer filet to a large cutting board. Slice filet into 2 inch wide pieces.
Assemble sandwiches with one piece of salmon per bun, topped with caper goat cheese and fennel mixture. Serve immediately.