So simple and I had all the ingredients on hand! After making it, my husband said, "You can make this anytime" - his highest compliment. I zested an entire lemon for the recipe and kind of eyeballed the capers to be about double, and added them after reducing the sauce down to a thick syrup, so it was quite tart but delicious. Have already made it twice and will be making it again!

Reviewed On: Sep. 24, 2009

This has become one of my go-to weekday recipes when I don't feel like "real" cooking. Instead of spooning the sauce over the salmon (or chicken breasts) I put the dressing and fish/chicken into a zipper bag together for a while. With chicken, I even put marinating breasts into the freezer, along with a smaller zipper bag of the crouton/cheese/basil mixture stapled to the top. An overnight thaw, and dinner's half ready. I do cut the crouton amount by a lot, but I may just buy really highly flavored croutons.

Reviewed On: Jun. 22, 2009