Poached Salmon with Caper Sauce

Poaching is the healthiest way to cook fish because it is done without oils of any kind. This salmon is poached in lemon, chicken broth, and white wine. The lemon complements the fresh flavors of the salmon. After poaching, a flavorful caper sauce is added that brings out the best in these healthy salmon steaks.

Ingredients

  • 4 4-ounce fresh or frozen salmon or other fish steaks, cut 3/4 inch thick
  • 1 cup chicken broth
  • 1/4 cup dry white wine
  • Dash pepper
  • 4 lemon slices
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 teaspoons drained capers
  • 2 cups shredded zucchini

Directions

  1. Thaw fish, if frozen. Rinse the fish and pat dry with paper towels.
  2. 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.
  3. 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.
  4. Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
  5. 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.
  6. Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon. Makes 4 servings.
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Posted by on Aug 20 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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