Poached Salmon with Lemon-Caper Sauce for Two
Simple poached salmon is anything but bland when topped with this piquant sauce. Serve with roasted asparagus, sliced fresh tomatoes and some crusty, garlic-rubbed, toasted farm bread.
Tip: Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.