Tuesday 9am-6pm, Wednesday-Friday 8am-6pm,
Saturday 8am-3pm


3450 Remembrance Rd.

Walker, MI 49534


4- 5 oz. portions of Salmon
2 Tablespoon EVOO
Salt and Pepper to Taste
1 fresh shallot peeled and sliced
2 cloves fresh garlic peeled and crushed
Juice of 2 lemons
½ cup chickend stock
2 Tablespoons capers (drained)
¼ cup fresh chopped parsley
½ stick of unsalted butter (softened)


Pre heat broiler on hi in oven
Rub salmon portions with 1 Tablespoon EVOO and season with salt and pepper
Place under broiler
While salmon is cooking , heat a medium sized saute pan over medium high heat
Add the remaining Tablespoon of EVOO and then the garlic and shallots
Saute for 1-2 minutes until shallots soften then add chicken broth and lemon juice
Bring to a simmer for at least 2-3 minutes
Once salmon is firm to the touch and cooked through, remove from oven and put on serving platter
Remove saute pan from the heat and stir in the butter and capers (do not return to heat after adding the butter or sauce will break)
Season to taste with salt and pepper and pour over the salmon
Finish with the fresh parsley on top and enjoy!