Pan-Poached Alaskan Salmon Piccata

½ cup water

2 tablespoons lemon juice

⅛ 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

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.

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.