Salmon Fillets W/Lemon-Dill Sauce/Capers

• 4 salmon fillets, 3/4 inch thick
• 12 cup onion, chopped
• 1 teaspoon instant bouillon granules, Osem chicken seasoning mix
• 12 cup water
• 4 tablespoons instant potato flakes
• 14 cup lemon juice
• 14 cup rice milk
• 2 teaspoons dill weed, dried and fresh sprigs
• 14 cup capers, green
• 12 teaspoon sea salt
• 1 lemon, sliced for garnish

1. Arrange salmon steaks in a baking dish.
2. Top with onion, bouillon, seasonings mixed in water and 2 tablespoons lemon juice.
3. Bake on 375 for 10-15 minutes, fish should be med-rare and flakey.
4. DO NOT OVERCOOK.
5. Drain excess liquid off and save.
6. Let stand 5 minutes.
7. Dill sauce preparation: combine remaining lemon juice, rice milk, dry dill, salt, and excess poaching liquid in a glass bowl - mix well with a fork.
8. Microwave on high until mixture thickens.
9. Beat lightly.
10. Pour lemon dill sauce over fish to serve.
11. Sprinkle with capers.
12. Garnish with lemon slices and a sprig of fresh dill.
13. Serve alone or over a bed of brown rice.

salmon, onion, bouillon granules, water, lemon juice, rice milk, dill weed, capers, salt, lemon

Taken from www.food.com/recipe/salmon-fillets-w-lemon-dill-sauce-capers-496930 (may not work)