|Salmon with wilted kale|
|Halibut with mustard greens|
I always keep several large jars of capers (any brand will do) in my pantry, and for this recipe I used Maille dijon mustard. It has a nice heat without too much added sugar. The capers, which are slightly sour and quite salty, are excellent with most fish, including smoked salmon or added to shrimp scampi.