Erin Bosworth
A delicious salty and tangy salmon dish, perfect with a light salad.

Erin's Caper Salmon

By Erin Bosworth

Serves 4 people

INGREDIENTS:

4 fillets salmon, wild Alaskan, about 1 lb. – skin on and de-boned

1/2 Tbsp. good olive oil

1 1/2 Tbsp butter

1 Tbsp Dijon mustard

1 1/2 Tbsp lemon juice

4 cloves minced garlic

4 Tbsp capers

1 Tbsp chopped basil

1 Tbsp fresh dill

a shake of cayenne pepper

salt to taste

DIRECTIONS:

• Preheat oven to 450 degrees.
• In a small saucepan, heat butter and olive oil over low heat.
• Add garlic, Dijon and lemon and saute until garlic is soft.
• Add basil, dill, cayenne, and capers and stir and warm through for 5-10 minutes.
• Place the salmon in foil and pour the warm caper sauce on top.
• Bake in the oven for 12-15 minutes, until salmon is cooked through.
• **This dish is delicious with roasted potatoes and a spinach salad. **

Photo by Fastily via Wikimedia Commons, Creative Commons License