INGREDIENTS

INSTRUCTIONS

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 dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jul 17, 1999, converted by MM_Buster
v2.0l.

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