Recipe for Baked Salmon with Caper Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Water
1/4 x Onion, sliced
1 stalk celery, shredded
Salt & pepper to taste
2 x -(up to)
3 slc Lemon
4 x (6 to 8 oz) salmon steaks
2 tbl Butter
3 tbl Flour
1 cup Fish broth-reserved from poaching
1 cup Light cream
1/4 cup White wine-optional
1 dsh Worcestershire
Salt & pepper to taste
Instructions:
Instructions: Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour together to form a roux, but do not brown. Add reserved poaching liquid & cream. Whisk together rapidly to prevent lumps. Add wine if desired, but dont boil once wine has been added. Add Worcestershire, salt & pepper to taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15 min.

CLAM BOX

MISSION & FIFTH; CARMEL: WINE:
PAUL MASSON PINOT CHARDONNAY

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