I know I’ve said before that I have kind of a weird memory. But like, y’all don’t even know the extent.
I remember the first time I ever ate a caper. It was the summer after 7th grade and my mom and I were in Florida with my best friend, her mom, and her sister and two of her friends. We all went out to eat before the mothers headed back to the condo and the rest of us went to a club for some sort of teen night – which turned out to be hilariously sketchy.
For dinner, I ordered Chicken Picatta. I was hesitant about the little green pod looking things, but figured, meh, what the heck. I ate one and loved it. It reminded me a little of a green olive (I also love all things olives). In that moment, I fell in love with capers. I’m not even sure how to describe them other than “like a green olive, but not as potent.” Yes, they are salty. Maybe with a hint of citrus?
Anyways, I feel that they are underutilized. I mean, other than my eating them straight of the jar (hey – this is a judgment-free zone) – what else do I really use them with other than my “picattas”?
Smoked salmon. But I never actually make that at home. I do love it when I’m out for Sunday brunch somewhere and there’s a table with smoked salmon and all of the fixings. Chopped egg, red onion and, obviously, capers. Any excuse to load up on capers/olive/pickles in public and you can count me in! (Again – no judging!)
So the other night, after attending my workplace’s annual chili cook-off at lunch, I needed something a bit lighter for dinner. I decided on smoked salmon flatbread and I think I have found a new favorite! This version is super easy because I went with a pre-made version but I am sure you can trim off some WW points making your own dough!
Smoked Salmon Flatbread (1 Flatbread = 13 WW Points)
1 piece whole wheat Naan
Olive oil spray
2 Tbsp. reduced-fat cream cheese
1 1/2 Tbsp. chopped red onion
2 Tbsp. capers
1 1/2 oz. smoked salmon
Salt and pepper
This is so embarrassingly easy that I didn’t even take step-by-step shots! Spray the flatbread with olive oil or cooking spray and sprinkle with garlic. Bake on a cookie sheet at 350 for 5 minutes.
Spread cream cheese on top, sprinkle onion and capers evenly on top of the cheese. Bake another 5 minutes.
Remove from the oven and layer the salmon on top. Sprinkle with dill, salt and pepper.
Slice, serve and devour. I enjoyed this deliciously light meal with a glass of crisp chardonnay and liked it so much I did it again 3 nights later.
Give it a try and tell me what you think!
Have a great weekend y’all!
Sounds yummy – easy and has capers!
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