The NY Deli SalmonĀ Caper

February 27, 2012
1 Ratings
  • Serves 2
Author Notes

One thing we can NOT get deep in the heart of Texas is a real-deal NY bagel and lox with the works. This recipe is an homage to that pinnacle of deli-ishousness. A tide me over for those of us for whom the real thing is few and far between ... —aargersi

What You'll Need
  • 1 - 3.75 oz can smoked salmon
  • 1 cup Israeli cous-cous
  • 1 cup sliced red onion
  • 1 large clove garlic
  • 1 tablespoon olive oil
  • 1/4 cup canned diced tomato
  • 3 tablespoons capers (I used lillput in balsamic)
  • 1/2 cup ricotta cheese
  • 2 heaping tablespoons shredded parmesan
  • 2 tablespoons chopped fresh dill
  • ground pepper
  • juice from half a lemon
  • pinch of salt
  1. Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
  2. Heat the olive oil in a skillet. Add in the onions and garlic and cook until they just begin to sweat, then add the tomatoes and a pinch of salt and a grind or two of pepper. Cook for 3-4 minutes, then add the couscous. Next add the ricotta, salmon and capers and stir gently (to keep some salmon chunks a bit larger) until they are heated through.
  3. Stir in the parmesan, dill and lemon and you are ready to serve! How easy was THAT?

See what other Food52ers are saying.

  • Bevi
  • Sagegreen
  • boulangere
  • TiggyBee
  • aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

7 Reviews

Bevi February 27, 2012
I think I could eat the whole shebang by myself!
aargersi February 28, 2012
I KNOW that I can :-)
Sagegreen February 27, 2012
I would totally enjoy eating this!
boulangere February 27, 2012
Oh, my, this sounds wonderful
TiggyBee February 27, 2012
This sounds great!!
aargersi February 27, 2012
Hey TiggyBee where have you been? Glad to see you here! It was tasty :-)
Angelique N. February 27, 2012
This recipe is absolutely YUMMY!! Light and delish and yet filling. Super yummy!