Pan Poached Salmon Piccata
2 - 6oz. SeaBear Wild Salmon Dinner Fillets
1/2 cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
1 tbsp. light 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 broth 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. Server on a bed of cooked noodles, if desired.