The more I experiment with different types of
fish and fish recipes, the more I have come to realize that you can get dinner
on the table faster with fish than with anything else. This took me 15 minutes.
I wasn’t quite sure that I was going to like it, but it was delicious! The
salmon was so tender, and the sauce was absolute perfection.
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Poached Salmon with Capers and Lemon Butter2 T. butter, divided
1 small clove garlic, minced
½ c. chicken stock
2 T. freshly squeezed lemon juice
1 4-oz. fillet of salmon
2 T. capers
Freshly ground black pepper, to taste
1 T. chopped fresh parsley
Melt 1 T. butter in a medium
skillet. Stir in garlic and cook for 30 to 45 seconds. Add chicken stock
and lemon juice, and bring to a boil. Reduce heat to a simmer and place salmon
fillets in pan. Cover and simmer over low heat, 10 minutes per inch of
thickness, or until fish flakes when tested with a fork. Remove salmon to a
warm plate and tent with foil while you make the sauce.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk remaining 1 T. butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Serves one, recipe may be doubled.
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Oh Yummy!!! This looks SO good!
ReplyDeletehugs
Donna
This will be on our menu. Thank you for sharing!
ReplyDeleteYour salmon looks fantastic, as always. I feel like I never got the knack of anything but oven salmon. So I will try again!
ReplyDeleteEasy peasy and so GOOD!
ReplyDeleteThat salmon looks perfectly cooked, and the sauce is making my mouth water!
ReplyDeleteI probably already told you, the best salmon I ever had (and the first fresh salmon for me) was in a restaurant in Dallas in the 1980s. It was baked in a puff pastry crust and was divine. I had no idea that it was supposed to be tender and buttery.