Poached Alaska Salmon Piccata
1/2 cup low sodium chicken broth
2 tablespoons lemon juice
2 4-ounce Alaska salmon steaks or fillets, skinned
1 tablespoon butter
1 tablespoon capers
Black pepper, to taste
Chopped parsley, for garnish
Bring chicken broth and lemon juice to a boil in medium-sized skillet. Reduce heat to a simmer and place salmon
steaks or fillets in pan. Cover and simmer over low heat 10 minutes until fish flakes when tested with a fork.
Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. .
Per Serving : 199 Calories; 10g Fat (44.3% calories from fat); 25g Protein; 2g Carbohydrate; trace Dietary Fiber;74mg Cholesterol; 303mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.