Fishy Capers?

I came up with this one when I remembered a small jar of capers and a large jar of manzanilla olives that was left over from house dinners. I decided to make a sauce based around these ingredients to go with my last piece of salmon, which is easily my favorite fish of all time.

-=Grilled Salmon w/ Sour Cream Caper Sauce=-

-=Over A Kale Rice Pilaf=-

1 Salmon Filet

1/4 cup Sour Cream

1/4 stick Butter

5-10 Capers

5 Manzanilla Olives

1 tsp Dill Weed

1 cup White Rice

2 cups chopped Kale

1/4 cup milk

Melt the butter in a small saucepot and finely dice the capers and olives. Cook the capers and olives in the butter, then add the sour cream and stir until smooth. Leave the pot on low heat and start cooking the salmon on medium in a pan with olive oil. In another pot, start cooking the rice with 1.5 cups water and some salt. Once the water boils, turn the heat down to a simmer and add the milk and kale, stirring until even. Cover and let steam. When the rice and salmon are cooked, serve the salmon on top of the rice and pour the sauce over it all.