About this recipe:This is an elegant dish of salmon fillets poached in lemon juice and chicken stock, then topped with butter and capers.
100ml (4 fl oz) chicken stock
2 tablespoons lemon juice
2 fillets salmon
generous knob butter
2 tablespoons capers
freshly ground black pepper to taste
small handful chopped fresh parsley
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Method Prep:5min › Cook:25min › Ready in:30min
Bring stock and lemon juice to a boil in medium frying pan. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat until fish flakes easily with a fork. Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the pan until it is reduced by nearly half. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.