Creamy Lemon Salmon Piccata

By Cafe Delites · 30 min

Ingredients

Instructions

1. Season both sides of the salmon fillets with salt and pepper.
2. Put the flour in a shallow dish and coat the salmon in it, then shake off the excess.
3. Melt 1 tablespoon of the butter in a large nonstick pan over medium-high heat. Add 1 tablespoon of oil and swirl it into the butter.
4. Cook the salmon for 4 minutes per side, until just cooked to your liking. Move it to a warm plate and cover loosely with foil.
5. Melt the remaining 1 tablespoon of butter (or use oil) in the same pan. Add the garlic and cook for 1 more minute until fragrant.
6. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook, stirring now and then, until the liquid has nearly evaporated.
7. Add ¾ cup of stock along with the lemon juice, bring to a boil and cook for 1 more minute.
8. Mix 1 teaspoon of cornstarch with 2 tablespoons of the reserved stock and whisk well. Pour into the pan, stirring to form a sauce, and cook for 1 minute until slightly thickened. If it is not thick enough, mix the remaining cornstarch with the remaining stock and add it to the centre of the pan.
9. Stir in the cream, take the pan off the heat and add the capers.
10. Return the salmon to the pan. Sprinkle with chopped parsley and pepper, and add the lemon slices.
11. Serve right away with the sauce over rice, pasta, vegetables or a salad.

Summarized from Cafe Delites's video. Watch it for the details.

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