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| Salmon with wilted kale |
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| Halibut with mustard greens | | |
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This is one of the easiest ways to cook fish that is full of flavor, without adding fat or calories. In our home, I've served fish prepared this way, twice in the last five days. On Friday I used salmon, and last night I used the same sauce with halibut. Swordfish would also stand up quite nicely to the mustard.
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.
