Pan Poached Alaska Salmon Piccata
Source: Alaska Seafood Marketing Institute
Makes 2 servings

1/2 cup water
2 tsp lemon juice
1/8 tsp chicken broth granules
2 Alaska salmon steaks about 4 to 6 oz each, Thaw if necessary
1 Tbsp Butter
1 Tbsp 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 in pan. Cover and simmer over low heat 20 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 1/4 cups. Whisk in butter and stir in capers. Spool sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles if desired.