Salmão à piccata

Ingredientes

• 24 ounces skinless salmon fillets
• 1 pinch sea salt (or black pepper, to taste)
• 1 pinch lemon pepper (to taste)
• 1/4 cup flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 1/3 cup dry white wine (optional - replace with extra broth, but the wine adds amazing flavour!)
• 1 cup low-sodium chicken stock (broth, fat free if you can find it)
• 1 teaspoon cornstarch (or corn flour)
• 3 tablespoons lemon juice (freshly squeezed)
• 4 tablespoons capers (rinsed and drained)
• 2-4 tablespoons parsley (coarsely chopped to serve)
• 4 lemon slices (to serve)

Modo de preparo

1. 1

   Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.

2. 2

   Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.

3. 3

   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.

4. 4

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

5. 5

   Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.

6. 6

   Whisk cornstarch (or cornflour) together with the reserved 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.

7. 7

   Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.

8. 8

   Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.