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Home > Pagan Living > Cauldron Cookbook > Baked Salmon with Capers Search

Baked Salmon with Capers

 

Submitted by LyricFox

Ingredients

4 approximately 6 oz pieces of salmon fillet, center cut
2 T capers, drained and coarsely chopped
1 T extra-virgin olive oil and extra for brushing the fillets before baking
1 T lemon juice
White wine
Salt and black pepper to taste
2 T of parsley, chopped (optional - do not use if winter parsley is strong tasting)

Procedures

1. Preheat oven to 350.

2. Smear olive oil on a baking dish. Put fillet pieces on dish (skin side down if they have skin) and brush top with a little olive oil and white wine. Sprinkle with salt and pepper. If the fillet has skin, flip the skin side up. If fillets are completely skinless, repeat the olive oil, wine, salt and pepper on the second side.

3. Bake for 18-22 minutes. The length of time will vary depending on the thickness of the fillet. For a 1″ fillet, you can expect to go 22 minutes for an opaque flesh.

4. While the salmon is baking, mix olive oil, lemon juice, and capers in a small bowl.

5. When salmon is done, remove to plates. If the pieces have skin, remove the skin, and turn over on plate. Spoon some of the caper topping over each fillet piece. Sprinkle with parsley. Serve.

Option: You can double the amount of the caper mixture with no trouble.


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