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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6 comments:
Oh Yummy!!! This looks SO good!
hugs
Donna
This will be on our menu. Thank you for sharing!
Your salmon looks fantastic, as always. I feel like I never got the knack of anything but oven salmon. So I will try again!
Easy peasy and so GOOD!
That salmon looks perfectly cooked, and the sauce is making my mouth water!
I 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.
It looks so good and easy. I'm having 16 for dinner this week and I'm making salmon but for that size group, I need to make it in the oven (I think).
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