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Past Recipes of the Month
Baked Salmon and Caper Dill Sauce
2 four-ounce salmon fillets
1 large lemon
Caper Dill Sauce:
1 medium carrot
1 stalk celery
1/2 medium onion
2 ounces salmon trimmings from tail area
1/4 cup chicken stock
1 teaspoon capers, with juice
1 large lemon
4 sprigs fresh dill, minced
1 tablespoon cornstarch
4 ounces evaporated skim milk
1.  Cover and bring to a boil chopped carrots, celery, onions, fish trimmings, chicken stock and enough water to cover the vegetables in a stock pan.  Turn down heat and let simmer.
2.  Strain off the liquid into another pot.  Discard vegetable mixture.
3.  On medium heat, put liquid back on the stove, adding capers, the juice and zest of lemon, and dill.
4.  In a small bowl, mix cornstarch with evaporated milk.  Add milk mixture to liquid when it comes to a boil.  Stir until thick and creamy.
5.  Place salmon on a sprayed baking pan.  Slice a lemon into circles and and place on top of the salmon.
6.  Bake in a preheated oven at 450 degrees for 13 minutes.  Serve over salmon.
Past Months Recipes
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