Poached Sockeye Salmon Piccata

Poached Salmon with a Lemon-Caper Butter

Recipe Information:

Serves:	Course	Cooking Method	Preparation Time:
2	Main, Savoury	Poach	30 mins to 1 hour

Ingredients:

2 (4 to 6 oz. each) Sockeye Salmon fillets, thawed (Silver or King Salmon may be used instead of Sockeye Salmon)
1/2 cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
1 tbsp. butter
1 tbsp. capers
black pepper, to taste
chopped parsley, for garnish
cooked noodles, optional

Method:

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken 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 warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers.

Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired.