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Poached Salmon with Caper Sauce

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
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.
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