Lemon Rosemary Salmon Piccata

By [e-mail]

Just as delicious as chicken piccata

Ingredients

• 2 salmon filets
• 1 C flour
• 2 T butter
• 2 T olive oil
• 4 cloves minced garlic
• 1/3 C white wine
• 1 C chicken stock
• 3-4 T lemon juice
• 1 t cornstarch
• 3 T capers
• 1/2 C heavy cream
• 2-4 T chopped rosemary
• Lemon slices for garnish

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Season salmon well on both sides with salt & pepper. In shallow dish, add flour. Dredge salmon & shake off excess.

Step 2

In large skillet, melt butter & oil over med-hi heat. Add salmon skin side down & saute 4 min. each side. Transfer to plate

Step 3

Add garlic to pan & saute @ 1 min. Add white wine, bring to boil, scraping up bits. Add stock & Lemon juice & continue to cook

Step 4

Combine cornstarch & 2 T broth in bowl, stirring to dissolve. Pour into pan, Combine cornstarch & 2 T chicken broth, stirring to dissolve. Pour mixture into pan stirring for @ 1 min to thicken. Add cream & stir. Add capers & rosemary & return salmon to pan to combine juices. Garnish with lemon slices & serve