Salmon Piccata

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6 (6-ounce) skinless salmon fillets

Kosher salt and lemon pepper

1/3 cup all-purpose flour

3 tablespoons unsalted butter

1 1/2 tablespoons olive oil

6 cloves garlic, minced

1/2 cup dry white wine

1 1/4 cups low-sodium chicken stock or broth

4 to 5 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

6 tablespoons capers, drained

Lemon slices, to serve


Sprinkle both sides of salmon fillets lightly with salt and lemon pepper. Place flour in a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.

Melt 2 tablespoons of butter in a large nonstick pan or skillet over medium-high heat. Add olive oil and swirl to mix through the butter.

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.

Melt remaining 1 tablespoon butter in the pan. Saute garlic for 1 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.

Add 1 cup broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.

Whisk cornstarch together with the remaining 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.

Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. Serve with lemon slices. Serves 6.

Photo by Thomas Wells

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