Salmon Piccata

By msklein

Ingredients

• 24 ounces skinless salmon fillets
• sea salt and lemon pepper (or black pepper) to taste
• 1/4 cup flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1/3 cup dry white wine (optional) Replace with extra broth if preferred
• 1 cup low-sodium chicken stock/broth (or fat free)
• 1 teaspoon cornstarch (or corn flour)
• 3 tablespoons fresh lemon juice
• 4 tablespoons rinsed and drained capers
• 2 - 4 tablespoons coarsely chopped parsley to serve
• Lemon slices to serve

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.

Step 2

Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.

Step 3

Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.

Step 4

Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.

Step 5

Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.

Step 6

Whisk cornstarch (or corn flour) together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.

Step 7

Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.

Step 8

Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.