POACHED SALMON WITH CAPER SAUCE

4 (4-ounce each) fresh or frozen salmon steaks or other fish steaks cut 3/4-inch thick
1 cup chicken broth
1/4 cup dry white wine
Dash pepper
4 lemon slices
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons drained capers
2 cups shredded zucchini

Thaw fish, if frozen. Rinse the fish and pat dry with paper towels.

In a 10-inch skillet combine chicken broth, wine, and pepper. Bring to boiling; reduce heat. Place fish in skillet; place lemon slices atop fish.

Cover and simmer for 8 to 12 minutes or till fish flakes easily when tested with a fork. Remove fish and lemon; keep fish warm. Discard lemon.

Gently boil broth mixture, uncovered, till reduced to 3/4 cup (about 2 minutes).

Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.

Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon.

Serves 4