Lemon Salmon Piccata

By Leite's Culinaria

Ingredients

2 (6 ounce) salmon fillets (skinless, about 1 inch (2.5 cm) thick)
Salt and freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons (1 oz) unsalted butter
4 cloves garlic (sliced)
2 to 3 tablespoons capers (drained and rinsed)
1/2 cup fish or vegetable stock
Juice from 1/2 large lemon (about 2 tablespoons)
Small handful fresh flat-leaf parsley (chopped)
Rustic white bread (to serve (optional))

Prep Time15mins
Cook Time15mins
Servings2

Instructions

Season salmon with salt and pepper. Place the flour in a wide shallow bowl and lightly dredge the salmon on all sides.

In a large skillet over medium heat, warm the olive oil until it sizzles. Arrange salmon in the skillet and cook until the flour has formed into a crispy crust and the salmon is just cooked through, 2 to 3 minutes per side. Move to a plate.

To the same skillet, add the white wine, being sure to scrape the bottom of the pan to loosen any browned bits. Simmer until the wine reduces by half, about 2 minutes.

Add the butter, garlic, and capers, and cook until fragrant, 2 to 3 minutes more.

Whisk in the stock and lemon juice, and cook until the sauce has thickened, 4 to 6 minutes.

Stir in the parsley and return the salmon to the skillet, spooning the sauce on top of the salmon to coat. Serve with slices of rustic white bread for soaking up the sauce, if desired.