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Old 11-14-2004, 05:45 PM   #11
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Quote:
Originally Posted by marmalady
Wow, PSI - Great idea with the capers! Do you ever make a sauce with them, maybe just a little water to loosen, and some lemon juice/white wine?
Sometimes, I make a sauce in the pan. Drain out the fat, add a diced shallot, add more capers, deglaze with bit of wine or stock, add lemon, then thicken with butter.

Fish and capers just seem to go together and when the capers get flattened and crispy, they taste awesome. My mother did it this way and I always checked the frying pan for any capers she may have missed.
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Old 11-14-2004, 07:27 PM   #12
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Yup, that's what I was thinking - oooh, crunchy capers - num, num!
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Old 11-15-2004, 09:20 AM   #13
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Sweet Bourbon Salmon

1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon bourbon
1/4 teaspoon fresh black pepper, ground
1/8 teaspoon garlic powder
1/2 cup vegetable oil
1 lb salmon fillets

2 servings Change size or US/metric | 1 hour 55 minutes 1 hr 30 mins prep

Change to: servings US Metric
1. Combine juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a glass dish.
2. Stir to dissolve sugar then add the oil, mix well.
3. Remove the skin from the salmon and place in a glass baking dish, pour most of the marinade over the fillets, reserving a little to baste with.
4. Refrigerate covered at least 1 hour and a few hours is even better.
5. You can either grill the fillets or bake in a 450: oven until they flake easily with a fork.
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