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    Poached Salmon with Caper Sauce


    Source of Recipe


    Internet

    List of Ingredients




    4 (4-ounce each) fresh or frozen salmon steaks 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

    Recipe



    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 till fish flakes easily when tested with a fork. Remove fish and lemon; keep fish warm. Discard lemon.

    Gently boil broth mixture, uncovered, till reduced to 3/4 cup (about 2 minutes).

    Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.

    Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon.

    Serves 4

 

 

 


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