Pan-Poached Salmon Piccata

Pan-Poached Salmon Piccata
Serves 2

INGREDIENTS
1/2 cup white wine
2 tablespoons lemon juice
1/8 teaspoon chicken bouillon granules
2 (4 ounce) filets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

DIRECTIONS
Bring wine 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.
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.