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Poached Salmon with Caper Sauce
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Poached Salmon with Caper Sauce

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 teaspoon s cornstarch
2 teaspoon s capers, drained
2 cups shredded zucchini
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Let's Make It
1
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.
2
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.
3
Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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