"The belly rules the mind."--Spanish Proverb

Salmon Picatta Recipe

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This recipe for Salmon Picatta, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Burgesser
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c water
2 tbsp lemon juice
1/8 tsp chicken bouillon
2 salmon fillets
1 tbsp butter
2 tbsp capers
1 tbsp chopped parsley
pepper to taste

Directions:
Directions:
Bring water to boil in medium skillet. Stir in bouillon. Reduce heat to simmer and place salmon in pan. Cover and simmer over low heat for 10 minutes per inch of thickness, measured at thickest part or until fish flakes with fork. Remove salmon and keep warm. Boil liquid until reduced to 1/4 c, whisk in butter and stir in capers. Spoon sauce over fish. Sprinkle with pepper and parsley.

Number Of Servings:
Number Of Servings:
2

 

 

 

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