Salmon Fillets W/Lemon-Dill Sauce/Capers

Kosher-parve/gluten free/just plain delicious

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  salmon fillets, 3/4 inch thick
• 1⁄2 cup onion, chopped
• 1  teaspoon instant bouillon granules, Osem chicken seasoning mix
• 1⁄2 cup water
• 4  tablespoons  instant potato flakes
• 1⁄4 cup lemon juice
• 1⁄4 cup  rice milk
• 2  teaspoons dill weed, dried and fresh sprigs
• 1⁄4 cup capers, green
• 1⁄2 teaspoon sea salt
• 1  lemon, sliced for garnish

Directions

1. Arrange salmon steaks in a baking dish. Top with onion, bouillon, seasonings mixed in water and 2 tablespoons lemon juice. Bake on 375 for 10-15 minutes, fish should be med-rare and flakey. DO NOT OVERCOOK. Drain excess liquid off and save.
2. Let stand 5 minutes.
3. Dill sauce preparation: combine remaining lemon juice, rice milk, dry dill, salt, and excess poaching liquid in a glass bowl - mix well with a fork.
4. Microwave on high until mixture thickens. Beat lightly.
5. Pour lemon dill sauce over fish to serve. Sprinkle with capers.
6. Garnish with lemon slices and a sprig of fresh dill. Serve alone or over a bed of brown rice.