Pan-Poached Salmon with Light Lemon Herb Sauce

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1
cup water
1/2
teaspoon vegetable-flavor instant bouillon
2
(8-oz.) salmon steaks (3/4 to 1 inch thick), each cut into 2 pieces
1
tablespoon lemon juice
1
tablespoon chopped fresh parsley
1
tablespoon chopped fresh chives

Directions

  1. 1 In large nonstick skillet, combine water and bouillon. Bring to a boil. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork.
  2. 2 With slotted pancake turner, transfer fish to warm serving platter; cover loosely to keep warm.
  3. 3 Add lemon juice to liquid in skillet; cook over high heat for 2 to 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Spoon sauce over salmon.

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