Salmon Piccata Style

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs salmon fillets, preferably a thick piece, skin and pin bones removed
• 3 tablespoons clarified butter or 3 tablespoons olive oil
• 1/4 cup all-purpose flour, more if needed
• 3/4 cup dry wine
• 1 lemon, juiced (to taste)
• 1/2 cup unsalted butter, cut in pieces and chilled
• 1/4 cup drained capers
• salt & freshly ground black pepper
• lemon wedge, for serving

Recipe

• 1 slice the salmon crosswise into pieces about 72 inch thick, using a very sharp knife.
• 2 heat the clarified butter in a saute pan or large skillet.
• 3 while the butter is heating, coat each salmon piece with flour, patting to remove the excess.
• 4 when the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
• 5 transfer the salmon to a plate and set aside.
• 6 pour off and discard the excess butter from the pan.
• 7 add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
• 8 boil for 1 to 2 minutes to reduce the liquid slightly.
• 9 lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
• 10 just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
• 11 divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.