Poached Salmon with Caper Sauce
Source of Recipe
Aunt Saunny
4 6-ounce fresh or frozen salmon fillets
1 cup chicken broth
1/4 cup dry white wine
Dash pepper
4 lemon slices
2 Tbs water
2 tsp cornstarch
2 tsp drained capers
2 cups shredded zucchini
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. Makes 4
servings.
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