Name: Pan-Poached Alaskan Salmon Piccata recipe
Ingredients: ½ cup water;2 tablespoons lemon juice;⅛ 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

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Ingredients

½ cup water 2 tablespoons lemon juice ⅛ 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

Nutrition Info

262.3 calories carbohydrate: 1.8 g cholesterol: 81.3 mg fat: 18 g fiber: 0.4 g protein: 22.7 g saturatedFat: 6.1 g servingSize: - sodium: 366.9 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

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