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Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs Recipe

Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs

Show: Hot Off the Grill with Bobby Flay

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on June 16, 2011

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    Due to diet concerns, I skipped the asparagus cheese puffs...boo! I also substituted wheat flour because I didn't have the rice flour. Haven't had "fried" fish in ages and this was a light, unique alternative. The herb caper sauce was yum! The fresh herbs came right out of my garden, and the lemon gave it a fresh taste. Will definitely try this again with salmon as well as other fish.

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  • on October 23, 2010

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    I looked online for a caper sauce to use for our Salmon that my husband caught. We had to say this caper sauce is awesome! It is our favorite new Salmon dinner! I have to say this is restaurant style! I am very happy with this recipe and we will be using this often. I would also use this for guest for dinner. All though I did not use the Asparagus cheese puffs.

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  • on September 06, 2010

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    My cheese puffs didn't turn out too good. With all the money I spent on the expensive cheeses, I would like to taste it more, maybe the puff to be even more goowy cheesey. Although, it did bring out the beautiful flavor of asparagus.

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  • on September 03, 2010

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    I only made the asparagus cheese puffs, and they were amazing! I followed the recipe exactly...even the dried curry powder (which I was iffy about. The cheeses used are a bit pricey but definitely worth it! Served them as an appetizer along with crab stuffed mushrooms for my bf's birthday dinner. He doesn't even like asparagus that much, but he really loved these!

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  • on March 01, 2009

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    I was looking for a caper sauce and found this recipe. Instead of coating the salmon with the batter, I lightly sprinkled some House Autry Seafood Breader on top then cooked it in my George Forman Grill. Made the caper sauce and it was absolutely excellent. Didn't try the puffs, don't like asparagas.

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  • on April 05, 2008

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    This wasn't my favorite - it was way too heavy for my liking, and the cheese puffs weren't very exciting. I liked using rice flour to dredge the fish, so I would try that again.

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  • on February 06, 2008

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    One of the most successful recipes I've tried. I had never heard of manchego cheese, but the puffs were incredible. I split the batch in two and tried half with broccoli instead of asparagus, and I liked those even better. The flavors of the fresh herbs mix well, and the light batter on the salmon is a simple way to try something other than just throwing it in the pan as-is. I'm going to make it again tonight with a little less oil to cut out some fat and calories.

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  • on August 04, 2007

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    This was possibly the best fish dish I've ever cooked. The salmon was crispy on the outside, warm and rare on the inside, and with fresh herbs dripping down onto it, it was just heavenly. I used a thick, fresh cut of salmon and I think it made a ton of difference. This recipe (especially if you're just making the fish is also incredibly easy to make. For cooks who are maybe less experienced, it's an impressive dish that's not at all difficult. I'll definitely be making this again and again.

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  • on December 02, 2004

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    I did not make the salmon but, I did make the asparagus cheese puffs as a side dish for another meal. They were very tasty and quite addicting. Bet you cant eat just one!

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  • on October 10, 2004

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    I loved the rice flour batter. It's so crispy and takes nothing away from the flavor of the salmon. I tried the same batter with a flakier fish but it fell apart when turning it.
    The topping is so flavorful when you use fresh herbs.

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