"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 (5 oz) Salmon fillets (ask to have skin removed) 1/2 stick butter 4 T. capers 1/2 cup of white wine (dry) Lemon wedge to garnish
Place fillets in glass baking dish. Pour melted butter over each. Pour white wine around the fillets. Add T. of capers to top of each fillet. Bake at 400º for about 12 to 15 minutes, depending on thickness of fish. (Do not over cook, test at 12 minutes by pressing with your finger. Should feel tender but not bouncy).
We buy one large fillet, ask to have it skinned and then cut into 2 inch slices. We also ask to have them wrapped in individual servings. That way we can freeze them individually.
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