This morning started as my Wednesday mornings of late normally do: alarm at 5.00am and a gym session from 5.45am.
I extended my normal "lower body" weights session just ever so slightly this morning, and boy can I feel it. During the Body Balance class afterwards my legs were shaking like crazy, resulting in some very uninspiring attempts at dancer's pose....
Well we have reached the end of the financial year which means one thing.....taxes ugh. It also means that my work decided to hold celebratory drinks when the clock hit 5.00pm.
Lucky for me, Mr BBB kindly offered to take up the Mystery Box challenge this evening so that we would have dinner on the table at a reasonable hour.
His chosen ingredient:
Did you know? Capers are the unripened flower buds of Capparis spinosa, a prickly plant which is native to the Mediterranean and some parts of Asia. Not only do capers add a burst of salty flavour to your cooking, they have historically been used to treat inflammatory conditions. Fresh capers are low in fat and calories, but caution should be taken if you are on a low sodium diet as they are very high in sodium.
I came home after the work function to a warm house and an abundance of delightful smells coming from the kitchen.
Mr BBB advised me that on the menu this evening was baked salmon with lemon caper sauce. Served with roasted potatoes, carrots and broccoli.
Oh my goodness, this was AMAZING!
The lemon caper sauce was packed full of parsley. It was buttery, lemony, and the capers really did add little bursts of saltiness. The sauce worked beautifully with the oven baked salmon (which Mr BBB had cooked to perfection), and is definitely one that I would make again.
Doesn't food just always taste that extra bit wonderful when it is cooked for you? I must invite Mr BBB to take on the Mystery Box challenge more often!
Lemon Caper Sauce
- 2tsp capers, drained and rinsed
- 4 tbs butter
- 1 clove garlic, crushed
- 2tbs lemon juice
- 2tsp lemon zest
- 1tbs chopped parsley
- Melt butter in pan over medium heat.
- Add capers, garlic, juice and zest.
- Simmer for 30 seconds.
- Remove from heat and stir through parsley.
What about you? Do you like capers? What is your favourite way to use them?
Happy baking :)