Poached Salmon With Caper Sauce Recipe

+ Directions : 4 4-oz fresh or frozen Salmon or other fish steaks, cut 3/4" thick ** If your supermarket carries salmon steak larger than 4 oz each, buy two 8-oz steaks. After cooking, carefully separate each steak along the backbone and serve each person 1/2 of one steak. Thaw fish, if frozen. Rinse the fish and pat dry with paper towels. In a 10" skillet combine chicken broth, wine, and pepper. Bring to boil, reduce heat. Place fish in skillet; place lemon slices atop fish. Cover and simmer for 8-12 mionutes or till fish flakes easily when tested with a fork. Remove fish and lemon; keep fish warm. Discard lemon. Gently boil broth mixture uncovered till reduced to 3/4 cup (about 2 min). Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir till thickened and bubbly. Cook and stir 1 min more. Divide zucchini among 4 individual plates. Arrange salmon on zucchini. Spoon sauce over salmon. Per serving: 219 calories, 26 g protein, 2 g carbohydrates, 10 g fat, 70 mg cholesterol, 246 mg sodium, 539 mg potassium