This grilled salmon with lemon caper sauce sounds like fancy adult food, but it's actually quite appropriate for kids as well. You can grill the salmon on a regular grill, in a grill pan on the stove, or in a George Foreman grill.
- Whisk juice of 1 lemon, olive oil, oregano, salt and pepper in a large bowl. Add salmon fillets, turning to coat. Refrigerate salmon 10 minutes.
- Preheat grill for medium-high heat. Grill salmon 4 to 8 minutes, depending on the thickness of the salmon and the type of grill you're using. Salmon is done when it flakes easily when poked with a fork.
- Heat remaining lemon juice in a small saucepan over medium heat. Cook 5 to 7 minutes until it starts to get thick and some of the water evaporates. Add butter and a pinch of salt. When butter melts, stir in capers. Taste, and add more salt if necessary.
- Divide salmon among four plates. Serve with a drizzle of lemon caper sauce over each salmon fillet.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|