CAPER ( caprier, kapper, cappero, alcaparra, kapertjes, kapersey, kapricserje, kapris, kappar, lussef, kabra, kobra, kabarra )
Capers - Capparis spinosa a member of the family Capparidaceae is thought to be a native plant of the Mediterranean basin stretching from the Canary Islands to the Black Sea to Armenia and to the Caspian Sea. The genus Capparis contains over 350 species. This plant has been used in both cooking and for medicinal purposes for 1,000s of years and has been written abouyt by the ancient Greeks (Dioscorides) and Romans (Pliny the Elder).
Capers are actually the immature flower buds that have been pickled. The tender young shoots are also eaten as a vegetable or cooked. The flavor of capers comes from mustard oil (methyl isothiocyanate).
Medicinally, capers have been proposed to be anti-rheumatic and to reduce flatulence. In ayurvedeic medicine capers were thought to improve liver function.
Most interesting, capers contain two of the most beneficial connexin enhancing molecules in the highest concentrations of any plant - Quercetin (180 mg/100g) and Kaempferol (135 mg/100g). These molecules and foods that contain them have been associated with reductions in disease, including cancer, for millennia.
Savory Salmon
2 Pounds Salmon Fillet (with skin) 1 Lemon juiced 4 TBSP Dijon or Horseradish mustard 3 TBSP capers
Rinse the fillets and set on a plate skin side down, cover with lemon juice and then spread mustard mixture onto fillet. Next sprinkle capers onto mustard covered salmon.
Place fillets skin side down onto medium heat grill, cover and cook until the fillets are tender and the mustard sauce has slightly darkened. Remove the salmon from the skin and serve.
Serves 4-6