Poached salmon in less than 30 minutes. With a few tweaks (adding alcohol, reducing the amount of poaching liquid, and resting the salmon on lemons). We suggest sharing this with your loved ones and making adjustments where you see fit (we know capers aren't for everyone).
Linda is the Editor-in-Chef for Culinaire Magazine. For years, her and her team have featured local producers, chefs and more putting Calgary on the culinary map. This recipe was featured in the first Culinaire Magazine more than 5 years ago and it is one that she still revisits today.