I love capers, likely because they are so salty and I love salt.  I would almost be tempted to salt my capers, but that would likely draw stares and a dramatic increase in my blood pressure.  Here I have combined my salty favorite with the rich licorice taste of fennel.  A perfect complement to a basic baked salmon filet.

Ingredients:

Fish

- 1 LB salmon filet

- 1 teaspoon caper juice, liquid in the caper bottle

- 1 teaspoon freshly squeezed lemon juice

Fennel

- 2 tablespoon olive oil

- 2 fennel bulbs, thinly sliced

- ¼ teaspoon freshly ground pepper

- ½ teaspoon salt

- ¼ teaspoon sugar

- 2 cups spinach

Goat Cheese

- 4 ounces plain goat cheese

- 1 teaspoon capers

- ½ teaspoon chopped dill

- ½ teaspoon lemon juice

- 2 tablespoons low fat ricotta

- 2 tablespoons heavy whipping cream

All in

- 4 toasted whole wheat buns or a whole wheat bread loaf cut into 4 inch long slices

Instructions:

Place fish in a non-stick baking dish.  Coat with caper and lemon juice, cover and refrigerate for 30 minutes.

Meanwhile, combine goat cheese, capers, dill, lemon juice and ricotta in a food processor.  Mix on medium speed until capers are fully incorporated into cheese.  Manually fold in cream and set aside.

Pre-heat oven to 400°.

In a large non-stick skillet heat oil over medium-high heat.  Add fennel, salt, pepper and sugar and stir frequently until fully cooked and slightly browned, about 20-25 minutes.    Remove from heat and stir in spinach.  Cover and set aside.

Remove fish from refrigerator and place on center rack of pre-heated oven.  Cook for 10-12 minutes, or until flakey. Remove from oven and transfer filet to a large cutting board. Slice filet into 2 inch wide pieces.

Assemble sandwiches with one piece of salmon per bun, topped with caper goat cheese and fennel mixture.  Serve immediately.