Recipe for Poached Salmon With Caper Sauce

Instructions:
4 4-oz fresh or frozen Salmon or other fish steaks, cut 3/4"" thick ** If your supermarket carries salmon steak larger than 4 oz each, buy two 8-oz steaks.
After cooking, carefully separate each steak along the backbone and serve each person 1/2 of one steak.
Thaw fish, if frozen.
Rinse the fish and pat dry with paper towels.
In a 10" skillet combine chicken broth, wine, and pepper.
Bring to boil, reduce heat.
Place fish in skillet; place lemon slices atop fish.
Cover and simmer for 8-12 mionutes 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 min).
Stir together water and cornstarch; stir into broth mixture.
Stir in capers.
Cook and stir till thickened and bubbly.
Cook and stir 1 min more.
Divide zucchini among 4 individual plates.
Arrange salmon on zucchini.
Spoon sauce over salmon.
Per serving: 219 calories, 26 g protein, 2 g carbohydrates, 10 g fat, 70 mg cholesterol, 246 mg sodium, 539 mg potassium

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

lemon ice box, braunschweiger, pie, vegetable beef soup, batter pudding, udon, pepperoni pizza, thai soup, lemon rice, chocolate cheesecake, vegetarian, herman, seafood quiche, italian ice, stuffing, lentil, oat flour, beets, bavarian cream, wellington, salmon, 9 minute microwave p, asparagus, face painting, chow mein, capirotada, tomato chow, indonesian, octopus, cubed steak, zacusa, sauce, chiles rellenos, steak, pizza, garbanzo beans, vegetable pizza, oat flour, vietnamese, dip,