Pan Poached Salmon Piccata

2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 (4-6 oz. each) Salmon fillets
1 tablespoon butter
1 tablespoon capers
Black pepper
Chopped parsley, for garnish

Bring water and lemon juice to a boil in medium-sized skillet.  Stir in chicken granules.  Reduce heat to a simmer and place salmon in pan.  Cover and simmer over low heat, 10 minutes per inch of thickness, measured at the thickest part, or until fish flakes when tested with a fork.  Remove salmon from pan; keep warm.  Boil remaining liquid in pan until it reduces to approximately ¼ cup.  Whisk in butter and stir in capers.  Spoon sauce over fish.  Season with pepper and sprinkle with fresh parsley.  Makes two servings.  Note:  Recipe may be easily doubled.

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