Baked Salmon With Herbs And Capers - cooking recipe

Ingredients

3 tbsp small capers, drained and rinsed
8 None green onions, chopped, plus additional, for garnish
1/4 cup chopped tarragon, plus additional leaves, for garnish
1/4 cup fresh chopped parsley
2 None salmon fillets of the same size, without skin (1 1/2-1 3/4 lbs each)
3 tbsp dry white wine
None None Lemon wedges and hollandaise sauce to serve

Preparation

Preheat the oven to 350\u00b0F. Place a 24-inch sheet of heavy-duty foil on a baking pan; lightly oil the foil. Mix the capers, green onions and chopped herbs; set aside.
Place 1 salmon fillet, skinned-side-down, on the foil. Spread with the herb mixture. Top with the other fillet, skinned-side-up. Secure with string, tied in 4 or 5 places around salmon. Spoon the wine over the top. Bring edges of foil together over the salmon, making sure the foil doesn't touch the top of the fish; scrunch the edges to seal.
Bake for 45 mins. Remove from the oven; cool fish in the foil. Transfer salmon to a serving platter.
Remove the string from the salmon. Garnish with tarragon and green onions. Serve with lemon wedges and hollandaise sauce.