Pan-Poached Alaskan Salmon Piccata

• 1/2 cup water
• 2 tablespoons lemon juice
• 1/8 teaspoon chicken bouillon granules
• 2 (4 ounce) fillets salmon
• 1 tablespoon butter
• 2 tablespoons capers
• ground black pepper to taste
• 1 tablespoon chopped fresh parsley

1. Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

water, lemon juice, chicken bouillon granules, salmon, butter, capers, ground black pepper, parsley

Taken from www.allrecipes.com/recipe/16841/pan-poached-alaskan-salmon-piccata/ (may not work)