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Pan-Poached Alaskan Salmon Piccata

Share Recipes and Preparation Tips

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Pan-Poached Alaskan Salmon Piccata

Postby leahn » Tue Oct 24, 2006 8:51 pm

"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 it's own with steamed vegetables and rice.

INGREDIENTS

1/2 cup water
2 tablespoons lemon juice
1/8 teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

DIRECTIONS

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.

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.
leahn
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