Ready in 1h
Try this Salmon with Lemon-Caper Sauce recipe, or contribute your own.
Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes. Posted to firstname.lastname@example.org by Recipe-a-Day
debbiecon 2y agoThe salmon turned out great but the sauce wasn't all that great. The recipe does not say what to cook the salmon in as far as olive oil, butter etc. So, when you take it out and start to warm the capers to make the sauce, you don't know what you are suppose to be cooking them in. I used a little olive oil and butter together but I wasn't sure if this was right. I like to know exactly what the recipe is suppose to be then if I want to change it, I will. But, not knowing is unsettling.
MrPersonage 5y agoOne of my all time favorite recipes.