Baking Part IV
Baked Salmon with Capers

Baked salmon is easy to prepare, and is healthy and delicious.  The key to this dish is the capers.  I got the idea for the capers from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman.

Ingredients
4 approximately 6 oz. pieces of salmon fillet, center cut
2 tablespoons capers, drained 
1 tablespoon extra-virgin olive oil
1 tablespoons lemon juice
Sea salt and black pepper
2 tablespoons of parsley, chopped (optional - do not use if winter parsley is strong tasting)

Set rack in middle of oven and heat oven to 340º.  

Smear a little olive oil or butter on a baking sheet or dish.  Place fillet pieces on sheet or dish; if the fillet has skin, place the skin side up.  Bake for 18 minutes.

Mix olive oil, lemon juice, and capers in a ramekin.  

When salmon is done, remove to plates.  If the fillet pieces have skin, remove the skin, and turn over on plate.  Grind a little sea salt and black pepper over each..  Spoon some of the caper topping over each fillet piece.  Sprinkle with parsley.  Serve.

Variation:
1.  Chop the capers.
2.  Double the amount of the caper, oil, lemon juice topping.
3.  If salmon is skinless, sprinkle with a little of Vann's Lemon and Dill blend before baking.
4.  Anoint salmon with a little white wine before baking.
5.  Scatter some finely chopped shallots around salmon pieces before baking.