Poached Salmon with Caper Sauce

4 6-ounce fresh or frozen salmon fillets
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 until fish flakes easily when tested
with a fork. Remove fish and lemon; keep fish warm. Discard lemon. Gently
boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
Stir together water and cornstarch; stir into broth mixture. Stir in
capers. Cook and stir until thickened and bubbly. Cook and stir 1 minute
more. Divide zucchini among four individual plates. Arrange salmon on
zucchini. Spoon sauce over salmon. Makes 4 servings.

Nutrients per serving:
Calories: 219 , total fat: 10g , cholesterol: 70mg ,
sodium: 246mg , carbohydrate: 2g , protein: 26g


Sandy U.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/