Salmon Piccata
Hook Point Fisheries
4
Italian
Ingredients
3 8oz Sockeye Salmon portions
Salt and pepper
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 cloves garlic, minced and mashed
1/3 cup white wine
1/2 cup chicken broth
1 tablespoon cornstarch
1/4 cup freshly squeezed lemon juice
4 tablespoons capers
2 tablespoons chopped fresh parsley
Directions
Season the salmon portions with salt and pepper and dredge them in the flour.
In a large skillet, heat the olive oil over medium-high heat.
Add the salmon to the skillet and cook for 3-4 minutes on each side, until the center just beings to flake. Be careful not to overcook.
Remove the salmon from the skillet and set aside.
Melt 2 tablespoons butter in the pan. Sauté garlic for 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.
In the same skillet, add the 3/4 cup of the chicken broth and all the lemon juice, and capers. Bring to a boil and let simmer for 2-3 minutes, until the sauce has reduced slightly.
Whisk cornstarch together with the reserved 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.
Add the salmon portions back to the skillet and spoon the sauce over them.
Sprinkle chopped fresh parsley over the salmon and serve immediately.