Poached Salmon with Caper Sauce
Makes:
4 servings
Total Time:
20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 4 salmon fillets, fresh or frozen (6 ounce each)
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1 dash pepper
- 4 lemon slices
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons capers, drained
- 2 cups shredded zucchini
make it
Thaw fish, if frozen. Rinse the fish and pat dry with paper towels. In a 10-inch skillet, combine chicken broth, wine, and pepper. Bring to boiling; reduce heat. Place fish in skillet; place lemon slices atop fish. Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Remove fish and lemon; keep fish warm. Discard lemon. Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes). Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon.
Notes
