Saturday, May 26, 2012

grilled salmon penne with lemon caper sauce

If you like sour but refreshing taste of lemon, this recipe is for you! This lemon caper sauce goes well with pretty much anything. Even my 13-months-old daughter loved it. :) You don't have a grill? No problem -- frying pan is all you need.


Salmon - 4 fillets
Asparagus - 10-12 stalks
White mushroom (or your favorite mushroom) - 8-10 (sliced)
Penne pasta - 1 packet

[Lemon caper sauce]
Capers - 4 tsp
Lemon juice - 4-5 TBS (depending on how
Garlic - 1 clove (minced)
Butter - 4 TBS (melted)
Lemon zest (optional) - 1 tsp
Parsley (dried or fresh) - 2 tsp


  1. Season salmon fillet with salt and pepper. Set it aside
  2. Cut the end of the asparagus and peel the skin of asparagus (the end part). Cut in 2 inch length.
  3. Cut mushrooms in strips.
  4. [Lemon Caper Sauce] Crush and mince the capers if the capers. Add all ingredients in a bowl and mix well. Set it aside. 
Crush and mince capers if it's big (like the one above)
Mix all the ingredients for caper sauce together


  1. Cook penne pasta in boiling salt water.
  2. In a frying pan, grill/fry asparagus and mushroom with 2 TBS of butter. Add 1 tsp salt. Cook for few minutes, until asparagus is cooked and crunchy (test it!). Take it out in a bowl.
  3. In the same pan, melt 1 TBS of butter. Fry salmon fillets. Cook one side for about 3-4 minutes, then another side for 4-5 minutes. Take it out. 
  4. In a big bowl, combine cooked penne pasta, asparagus/mushroom and about 5 TBS (or more if you wish) of lemon caper sauce. Toss it to coat evenly. 

Cook salmon with 1-2 TBS of butter

The crust should be golden and crunchy


  1. Place desired amount of penne and asparagus/mushroom on a plate.
  2. Place salmon fillet on top. Pour/drizzle (depending on your taste preference) the lemon sauce on top.


  • It goes well with grilled chicken or pretty much any grilled stuff. 
  • Got BBQ party soon? The lemon caper sauce will be a hit. 

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