Pan-Poached Alaskan Salmon Piccata Recipe

Ingredients
<br>- 1/2 cup water
<br>- 2 tablespoons lemon juice
<br>- 1/8 teaspoon chicken bouillon granules
<br>- 2 (4 ounce) fillets salmon
<br>- 1 tablespoon butter
<br>- 2 tablespoons capers
<br>- ground black pepper to taste
<br>- 1 tablespoon chopped fresh parsley
<br><p></p>Directions
<br>step 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.
<br>step 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.
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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
step 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.
step 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.

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