2 Six ounce skinless salmon fillets

1 tablespoon olive oil

1/4 cup white wine or apple juice

1 tablespoon drained capers

1 tablespoon unsalted butter

Heat a large skillet over medium-high heat for 1 to 2 minutes. Season both sides of the salmon with Cajun's Choice Blackened Seasoning. Add the oil to the pan and swirl to coat. Add the salmon fillets and bronze for 1 to 2 minutes per side. Reduce heat to medium low and cook until the center of fish is done. Turn off heat and while the pan is hot, add the wine (or apple juice), capers and butter. Simmer until sauce is reduced by two-thirds (about one to two minutes). Remove from pan and serve.