Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Ingredients :
4 Salmon Fillets, about 6 oz. each
1/8 tsp. Salt
1/8 tsp. freshly ground Black Pepper
2 large Lemons
4 tsp. Capers, drained
2 cloves Garlic, minced
1/4 Low-sodium Chicken Broth
1 tsp. Cornstarch or Arrow Root (to thicken sauce)
Preparation :
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. 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.
4th of July Recipes

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