Pan-Poached Alaskan Salmon Piccata recipe

2 servings

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

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.