Salmon with Capers Topping Serving Size - 8 Prepared By - DnD Recipe Rating
			8 six-ounce pieces of salmon fillet cut in half 4 Tablespoons capers, drained and coarsely chopped 2 Tablespoon low-fat or light mayonnaise 2 Tablespoon lemon juice 2 teaspoon finely chopped, peeled gingerroot White wine (for brushing the fillets before baking) Salt & pepper to taste Olive oil (for brushing the fillets before baking)
			Preheat oven to 350º F Smear olive oil on a baking dish. Put fillet pieces on dish (skin side down if they have skin) and brush top with a little olive oil and white wine. Sprinkle with salt and pepper. If the fillet has skin, flip the skin side up. If fillets are completely skinless, repeat the olive oil, wine, salt and pepper on the second side. Bake for 18-22 minutes. The length of time will vary depending on the thickness of the fillet. For a 1-inch fillet, you can expect to go 22 minutes for an opaque flesh. While the salmon is baking, mix mayonnaise, lemon juice, ginger and capers in a small bowl. When salmon is done, remove to plates. If the pieces have skin, remove the skin and turn over on plate. Spoon some of the caper topping over each fillet piece. Serve. Option: You can double the amount of the caper mixture with no trouble.