Poached Salmon With Caper Sauce

• 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

1. Thaw fish if frozen.
2. Rinse the fish and pat dry with paper towels.
3. In a 10-inch skillet, combine chicken broth, wine and pepper.
4. Bring to boiling.
5. Reduce heat.
6. Place fish in skillet. Place lemon slices atop dish.
7. Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
8. Remove fish and lemon.
9. Keep fish warm.
10. Discard lemon.
11. Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes). Stir together water and cornstarch.
12. Stir into broth mixture.
13. Stir in capers.
14. Cook and stir until thickened and bubbly.
15. Cook and stir 1 minute more.
16. Divide zucchini among 4 individual plates. Arrange salmon and cover with sauce.

fresh of frozen salmon, chicken broth, white wine, pepper, lemon slices, water, cornstarch, capers, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069148 (may not work)