Baked Salmon With Caper Sauce Recipe

• 1 c. Water
• 1/4 x Onion, sliced
• 1 stalk celery, shredded Salt & pepper to taste
• 2 x -(up to)
• 3 slc Lemon
• 4 x (6 to 8 ounce) salmon steaks
• 2 Tbsp. Butter
• 3 Tbsp. Flour
• 1 c. Fish broth-reserved from poaching
• 1 c. Light cream
• 1/4 c. White wine-optional
• 1 dsh Worcestershire Salt & pepper to taste Capers for garnish

1. Bring water,onion,celery,salt,pepper & lemon slices to a boil.
2. Cook rapidly for 5 minutes.
3. Reduce heat.
4. Add in salmon steaks & poach for 8 minutes.
5. Remove salmon to buttered baking dish & keep hot.
6. Reserve liquid.
7. Cook butter & flour together to create a roux, but don't brown.
8. Add in reserved poaching liquid & cream.
9. Whisk together rapidly to prevent lumps.
10. Add in wine if you like, but do not boil once wine has been added.
11. Add in Worcestershire, salt & pepper to taste.
12. Pour sauce over fish & sprinkle w/ capers.
13. Bake in 350F oven for 15 minutes.
14. CLAM BOX
15. MISSION & FIFTH; CARMEL: WINE:PAUL MASSON PINOT CHARDONNAY

water, onion, celery, lemon, salmon, butter, flour, poaching, light cream, white wine, pepper

Taken from cookeatshare.com/recipes/baked-salmon-with-caper-sauce-75570 (may not work)