Poached Salmon With Caper Sauce - cooking recipe

Ingredients

4 (4 oz.) fresh of frozen salmon or other fish steaks, cut 3/4-inch thick
1 c. chicken broth
1/4 c. dry white wine
dash of pepper
4 lemon slices
2 Tbsp. water
2 tsp. cornstarch
2 tsp. drained capers
2 c. shredded zucchini, warmed in microwave

Preparation

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 dish.
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 4 individual plates. Arrange salmon and cover with sauce.