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Ingredients
| water: 1 cup |
| lemon juice: 8 Tbl |
| chicken bouillon: 1/4 tsp |
| pink salmon: 1 lb |
| salted butter: 2 Tbl |
| capers (drained): 6 Tbl |
| black pepper (to taste) |
| parsley: 2 Tbl (dried) |
Pan-Poached Salmon Piccata
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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.