Pan-Poached Salmon Piccata |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free! Ingredients:
1 cup water |
8 tablespoons lemon juice |
1/4 teaspoon chicken bouillon granule |
1 lb salmon fillet |
2 tablespoons butter |
6 tablespoons capers |
black pepper, to taste |
2 tablespoons parsley, dried |
Directions:
1. Bring water and lemon juice to a boil in medium-sized skillet.
2. Stir in chicken bouillon granules.
3. Reduce heat to a simmer and place salmon fillets in pan.
4. 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.
5. Remove salmon from pan; keep salmon warm.
6. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
7. Whisk in butter and stir in capers.
8. Spoon sauce over fish.
9. Season with pepper and sprinkle with parsley.
|
|