Salmon with Caper and Parsley Sauce

Here is another healthy fish dish which is quick, simple to prepare and absolutely delicious. Serves 4.

Ingredients:

2 salmon steaks
300 ml of dry white wine
2 bay leaves
2 shallots (peeled & chopped)
2 celery sticks (chopped)
celery leaves to garnish

For the sauce:

50g butter
2 garlic cloves (peeled and chopped)
2 table spoons of capers (drained and chopped)
4 table spoons of fresh parsley (chopped)

Method

Wipe the salmon steaks and season both sides with sea salt and black pepper. Place the wine, bay leaves, shallots and celery in a shallow pan and bring to a simmer. Add the salmon steaks and cover and poach for 12 - 15 minutes until the fish is cooked through. Remove the salmon from the liquid, place on a warmed serving plate and keep warm. Strain the liquid and reserve.

To make the sauce, melt the butter and cook the garlic, capers and parsley for 1 minute. Add salt and pepper to taste along with 125ml of the strained poaching liquid. Bring to the boil. Pour over the salmon steaks, garnish with celery leaves and serve with perhaps a few new potatoes and a nice chilled glass of Pouilly-Fume de Ladoucette, Loire, France, 2006.