POACHED SALMON PICCATA
(coastangler.com)

1/2 C. WATER

2 TSP. LEMON JUICE

1/4 TSP. CHICKEN BROTH GRANULES

2 SALMON STEAKS (4-6 OZ)

1 T. BUTTER

1 t. CAPERS

GRINDING OF BLACK PEPPER

CHOPPED PARSLEY

 

 

 

BRING WATER AND LEMON JUICE TO BOIL IN MEDIUM SKILLET.
STIR IN CHICKEN GRANULES
REDUCE HEAT TO SIMMER AND PLACE FILLETS IN PAN.

COVER AND SIMMER OVER LOW HEAT, 10 MINUTES PER INCH OF THICKNESS. (TEST FOR FLAKINESS)

REMOVE SALMON AND KEEP WARM.

REDUCE LIQUID IN PAN TO ABOUT 1/4 C.
ADD BUTTER, CAPERS AND BLACK PEPPER.

SERVE FISH AND SPOON SAUCE OVER EACH.

GARNISH WITH PARLSEY.