Salmon with capers

Ingredients

• 1 lb salmon 
• 1/4 cup capers
• 1/4 cup finely chopped parsley, loosely packed
• 1/4 cup unsalted butter
• Steamed rice
• Brussels sprouts
• Lemon wedges for serving

Method

1. Preheat oven to 400F
2. Slice Brussels sprouts into halves or quarters (depending on size).  Toss with olive oil
3. Salt salmon and place on baking sheet in oven, until the salmon reaches 130F
4. The Brussels sprouts can be baked at the same time in a separate baking sheet, using a fork to test for doneness.  They should take roughly the same time as the salmon
5. Meanwhile, melt butter in saucepan over low heat, until browned
6. Add capers and stir to heat (about 1 minute)
7. Add parsley.  Remove from heat after about 10 seconds.  Don't overcook!
8. Serve salmon with rice topped with caper sauce, alongside the Brussels sprouts

Notes

• Salted capers (as opposed to capers in oil) have better texture, if you can find them.  Rinse the salted capers in cold water and drain before using
• Any type of salmon will do, we generally use Atlantic or King
• Until I typed up this blog, I had no idea there was a trailing 's' on 'Brussels'.  I only found out because I was googling to see if 'Brussels' should be capitalized (there's no consensus on capitalization)