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4
4 ounces fresh or frozen salmon or other fish steaks, cut 3/4 inch thick
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1
cup chicken broth
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1/4
cup dry white wine
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dash of pepper
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4
lemon slices
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2
tablespoons water
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2
teaspoons cornstarch
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2
teaspoons drained capers
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2
cups shredded zucchini
1. Thaw fish, if frozen. Rinse the fish and pat dry with paper towels.
2. In a 10-inch skillet combine chicken broth, wine, and pepper. Bring to boiling; reduce heat. Place fish in skillet; place lemon slices atop fish.
3. Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork. Remove fish and lemon; keep fish warm. Discard lemon.
4. Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
5. Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
6. Divide zucchini among four individual plates. Arrange salmon on zucchini. Spoon sauce over salmon. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 219,
- Protein (gm) 26,
- Carbohydrate (gm) 2,
- Fat, total (gm) 10,
- Cholesterol (mg) 70,
- Sodium (mg) 246,
- Percent Daily Values are based on a 2,000 calorie diet
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