Pan-Poached Alaskan Salmon Piccata
Description
This elegant dish of salmon filets poached in lemon juice and chicken bouillon, then topped with butter and capers, is a great way to impress your significant other. Serve over cooked fettuccine or on its own with steamed vegetables and rice.
Ingredients
•
1/2 cup water
•
2 tablespoons lemon juice
•
1/8 teaspoon chicken bouillon granules
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2 (4 ounce) fillets salmon
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1 tablespoon butter
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2 tablespoons capers
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ground black pepper to taste
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1 tablespoon chopped fresh parsley
Directions
1
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.