Poached Salmon with Capers and Lemon Butter

 

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.

Poached Salmon with Capers and Lemon Butter

 2 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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