PAN POACHED ALASKA SALMON PICCATA
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 4-ounce Alaska salmon steaks or fillets (4 to 6 ounce each)
1 tablespoon butter
1 tablespoon 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 steaks or 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.