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Salmon With Lemon-Caper Sauce


4 salmon fillets, about 6 oz. each
⅛ tsp. salt
⅛ tsp. freshly ground black pepper
2 large lemons
4 tsp. capers, drained
2 cloves garlic, minced
low-sodium chicken broth
1 tsp. cornstarch or arrowroot (to thicken sauce)


Serves: 4


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 coloured 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, 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. Add cornstarch or arrow root, stir again. 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.

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