Ingredients Jump to Instructions ↓

  1. 100ml (4 fl oz) chicken stock

  2. 2 tablespoons lemon juice

  3. 2 fillets salmon generous knob butter

  4. 2 tablespoons capers freshly ground black pepper to taste small handful chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Bring stock and lemon juice to a boil in medium frying pan. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat until fish flakes easily with a fork. Remove salmon from pan; keep salmon warm.

  2. Boil remaining liquid in the pan until it is reduced by nearly half. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.


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