Pan-Poached Alaskan Salmon Piccata
Description
Tender Alaskan salmon gently poached and topped with a tangy lemon-caper butter sauce. Inspired by classic chicken piccata, this dish is elegant, zesty, and bright.
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.
