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Ingredients

• ✓ caper brine
• white wine
• apricot jam
• brown sugar
• olive
• olive oil
• red wine vinegar
• caper
• cilantro
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza

Ingredients

• ✓ caper brine
• butter
• olive oil
• shallot
• lemon zest
• garlic
• couscous
• chicken broth
• lemon juice
• caper
• parsley
• parmesan cheese
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
2. 2 Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
4. 4 Garnish with parsley and Parmesan cheese. Serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ caper brine
• olive oil
• shrimp
• salt
• garlic
• red pepper flakes
• lemon juice
• butter
• flat-leaf parsley
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
3. 3 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
4. 4 Add garlic and red pepper flakes; cook and stir for 1 minute.
5. 5 Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
6. 6 Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
7. 7 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
8. 8 Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

By John Mitzewich

Ingredients

• ✓ caper brine
• black pepper
• garlic salt
• dill weed
• horseradish
• lemon juice
• onion
• caper
• white wine
• mayonnaise
• sour cream
• butter
• lemon
• onion
• onion salt
• lemon pepper seasoning
• salmon fillet

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
2. 2 Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
3. 3 Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
4. 4 While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

By Good EatNZ

Ingredients

• ✓ caper brine
• paprika
• black pepper
• salt
• mustard
• brown sugar
• onion
• butter
• meyer lemon juice
• salmon
• lemon zest
• white pepper
• dill
• caper
• red onion
• mustard
• sour cream
• mascarpone cheese
• chive
• asparagus
• lasagna noodle
• cooking spray
• salt
• olive oil
• water

Instructions

1. 1 Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
4. 4 Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
5. 5 Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
6. 6 Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
7. 7 Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

By SWEETEC