Comment: The flavor of lemon and capers are a great marriage with most seafood, and salmon is no exception.
1 tsp lemon juice 2 tbsps capers, in juice 1/4 pound butter 1/4 cup minced shallots 1/4 cup minced garlic 1/4 cup flour 1 ounce white wine 2 cups whipping cream 2 tbsps chopped chives 1/8 tsp lemon zest salt and black pepper to taste granulated garlic to taste
In a large skillet, melt the butter on medium-high heat. Add shallots, minced garlic and capers and saute 1 minute or until wilted. Stir in flour and blend well. Add lemon juice and wine to deglaze. Pour in whipping cream and reduce sauce over medium-high heat for 7-10 minutes or until liquid coats the back of a spoon. Be careful to prevent cream from boiling over. Season with salt, black pepper and granulated garlic to taste. Add chives and lemon zest. Place salmon fillets in the center of a 10-inch serving plate and surround with a generous portion of lemon caper cream.