• 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.