Ingredients:
1 cup water
8 tablespoons lemon juice
1/4 teaspoon chicken bouillon granules
1 lb salmon fillets
2 tablespoons butter
6 tablespoons capers
black pepper, to taste
2 tablespoons parsley, dried
Directions:
Bring water and lemon juice to a boil in medium-sized skillet.
Stir in chicken bouillon granules.
Reduce heat to a simmer and place salmon fillets in pan.
Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
Whisk in butter and stir in capers.
Spoon sauce over fish.
Season with pepper and sprinkle with parsley.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.