My wife's favourite sauces are based on dijon mustard, capers, lemon, and butter.... I often do salmon fillets with a dijon mustard and black/white pepper rub, sometimes a light dredge in flour and then pan saute until just about done. Remove from pan and cover to complete cooking. Then add the lemon, a splash of white wine, champagne, or ver jus, to deglaze, and scrape up the brown bits. Lower the heat add the capers, some caper juice to taste, and then whisk in butter to desired thickness and/or health quotient. Drain the salmon juices into sauce, whisk, plate the salmon and drizzle with the sauce, adding the capers to taste, or for decoration... Enjoy. PK
