Ingredients for Poached Salmon With Caper Sauce
- Salmon Steaks
- 1 cup chicken broth
- Dry White Wine
- 1/4 teaspoon black pepper
- Lemons
- 1 tablespoon cold water
- 1 teaspoon cornstarch
- 2 tablespoons capers, drained
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How to Make Poached Salmon With Caper Sauce
- Rinse the salmon fillet and pat it dry with paper towels.
- In a 10-inch oven-safe skillet (or a large, deep pan), combine 1 cup chicken broth, 1/2 cup dry white wine, and 1/4 teaspoon black pepper.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce heat to low, maintaining a simmer.
- Carefully place the salmon fillet in the skillet.
- Top the salmon with 2 lemon slices.
- Cover the skillet and simmer gently for 8-12 minutes, or until the salmon flakes easily with a fork. Cooking time will depend on the thickness of your fillet.
- Remove the salmon and lemon slices from the skillet using a slotted spatula. Set aside and keep warm.
- Discard the lemon slices.
- Increase the heat to medium and gently boil the broth mixture uncovered until reduced to about 3/4 cup (approximately 5-7 minutes).
- In a small bowl, whisk together 1 tablespoon of cold water and 1 teaspoon of cornstarch until smooth.
- Gradually whisk the cornstarch slurry into the simmering broth, stirring constantly.
- Stir in 2 tablespoons of drained capers.
- Cook and stir for 1-2 minutes, or until the sauce has thickened and become bubbly.
- Spoon the caper sauce generously over the warm salmon fillet and serve immediately. Garnish with fresh dill or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
11g
Carbs
0g
