Hello again! I'm so happy you liked the HLS edition of Marvelous Monday!
HLS truly was an amazing event and I am so lucky to have been able to take part in it! I obviously have so much more to share with you about it as I learnt so much while I was there, but, for now, I'm taking a break from recap posts and will participate in Heather's Meatless Monday A – Z!
This week Heather asked us to use caperberries within our recipe. Without even thinking, I knew exactly which recipe I would create for this week's MMAZ!
I can't remember the first time I've ever tried caperberries, it was definitely long ago, but I can remember when I fell in love with caperberries!
One of my all time favourite pasta recipes come from this cookbook. The recipe is called Tagliatelle with Salmon and Creamy Dill Dressing.
My parents and I made this recipe several years ago and immediately named it one of the best pasta dishes we've ever had. We followed the recipe exactly as written, but topped the final product off with fried caperberries.
This was the first time I ever tried fried caperberries and that is the moment I fell in love with them.
The usual salty and plump caperberries shrivel up when fried dry in a pan. The juices leak out of them and you are left with a crisp salty caperberry. They are magnificent and finish off pasta dishes perfectly; especially this creamy pasta dish.
I wanted to lighten and "healthify" this recipe a bit, so I played around with some ingredients and came up with a beautiful recipe that makes my mouth water just thinking of it!
Salmon and Creamy Dill Dressing over Zucchini Noodles
Makes 2 servings
2 servings salmon, cooked*
3 – 4 cups raw zucchini, spiralized or made into "noodles" with mandolin
1 TBSP olive oil
1 large garlic clove, minced
3 TBSP plain greek yogurt
1 TBSP fresh dill, chopped
1/2 tsp mustard powder
1/2 TBSP lemon juice
1 TBSP vegan parmesan cheese (I like to use this brand)
2 TBSP caperberries
*I realize salmon is not considered to be a meatless ingredient, so for the meatless version please omit the salmon
In a sauce pan, heat oil and begin to saute garlic until fragrant. Remove garlic from pan and add to mixing bowl. Add yogurt, dill, mustard powder, lemon juice, and vegan parmesan to bowl. Mix well and heat until warm in the microwave. Pour the warm sauce over the raw zucchini noodles and top with cooked salmon portion.
To finish this dish, heat caperberries in sauce pan over medium-high heat. The juices will begin to leave the caperberries and the caperberries will then become crisp. Once crisp, top "pasta" dish with caperberries and serve warm.
Let me know if you give this a try! I always love hearing back from you! <3
How do you like to use caperberries?
What is your favourite pasta dish?
Have you ever fried caperberries before?
See you tomorrow with more HLS talk!