- 2 (4 to 6 oz. each) Silver Salmon fillets, thawed
(Silver or King Salmon may be used instead of Silver Salmon)
- 1/2 cup water
- 2 tsp. lemon juice
- 1/8 tsp. chicken broth granules
- 1 tbsp. butter
- 1 tbsp. capers
- black pepper, to taste
- chopped parsley, for garnish
- cooked noodles, optional
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers.
Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired.
Makes 2 servings. Note: Recipe may be easily doubled.