Ingredients

• 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

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Instructions

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.