Poached Salmon With Caper Sauce

1. 1

   Thaw fish if frozen.

2. 2

   Rinse the fish and pat dry with paper towels.

3. 3

   In a 10-inch skillet, combine chicken broth, wine and pepper.

4. 4

   Bring to boiling.

5. 5

   Reduce heat.

6. 6

   Place fish in skillet. Place lemon slices atop dish.

7. 7

   Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.

8. 8

   Remove fish and lemon.

9. 9

   Keep fish warm.

10. 10

    Discard lemon.

11. 11

    Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes). Stir together water and cornstarch.

12. 12

    Stir into broth mixture.

13. 13

    Stir in capers.

14. 14

    Cook and stir until thickened and bubbly.

15. 15

    Cook and stir 1 minute more.

16. 16

    Divide zucchini among 4 individual plates. Arrange salmon and cover with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.