Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 Salmon with Capers (can be cooked in oven or on grill) 500 g (1.1 lbs) fresh salmon fillet, skin removed Olive oil Lemon Juice Thinly sliced onion dill weed (fresh or dried) capers On large piece of aluminum foil, place fish and lightly coat with olive oil on both sides. Sprinkle dill and lemon juice over one side and turn over. Sprinkle lemon juice and dill on second side and lay a few thin pieces of onion over the top. Sprinkle liberally with capers. Seal foil and bake at 350 for about 15-20 minutes (depends on thickness of the fish...usually 10 minutes per inch of thickness). Check for doneness. fish should flake easily but not be dry. Do not overcook! Note: This can be done with just about any fish. You can substitute leek and green onions in the summer when in season. If using another kind of fish and it is thin, you can " sandwich " the onion, caper and dill between two fillets. Serves 3 ~ " We all take different paths in life, but no matter where we go, we take a little of each other everywhere. " ~ ~ " If I could reach up and hold a star for every time you've made me smile, the entire evening sky would be in the palm of my hand. " Quote Link to comment Share on other sites More sharing options...
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