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Baked Salmon with Capers & Creamy Cucumber Relish

Baked Salmon with Capers & Creamy Cucumber Relish

            I usually let my husband cook the salmon at our house. He poaches it and serves it with a homemade hollandaise sauce. I did something a little different today.

                                                                     For the Salmon:

4-6 oz. salmon filets
 ½ stick butter, cut into pats
1 lemon, sliced into thin rounds
½ tsp. salt
½ tsp. ground black pepper
1 tsp. olive oil
2 tsp. capers
¼ c. white wine 

            Preheat the oven to 325. Put the filets, skin side down, on a foil covered cookie pan. Sprinkle the filets with salt and pepper and then top them with the lemon slices and pats of butter. Sprinkle the capers over the top, and then drizzle the filets with the white wine and olive oil. Bake uncovered for ten minutes.

  For the Relish:

1-4 oz. container Greek yogurt
2 tbsp. lemon juice
½ medium cucumber, finely diced
2 scallions, thinly sliced
½ tsp. black pepper
½ tsp. salt

            Mix all of the ingredients together and let chill in the refrigerator for at least an hour before serving with your salmon. Enjoy!


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