Creamy Salmon Piccata with creamy Lemon Sauce

Ingrédients

• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 4 Salmon Fillets (about 1 inch in thickness, boneless)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Garlic (minced )
• 1/2 cup Chicken Broth
• Juice of 1 1/2 Lemon
• 3 tablespoons Capers (drained)
• 1/2 cup Heavy Cream

Préparation

1. 1

   Dry the salmon fillets well with a paper towel and sprinkle each side with salt and pepper.

2. 2

   Heat olive oil and butter in a 10 or 12 inch skillet and slide in the salmon fillets skin side down (you can also use skinless salmon fillets). Cook them on each side for five minutes and remove them on a plate.

3. 3

   In the same pan, add garlic and saute for 30 seconds. Add the chicken broth, and simmer for a few minutes till its reduced to half. Add the lemon juice and capers and mix.

4. 4

   Pour in the cream and simmer on a low flame for 2 minutes. Slide the salmon fillets back into the pan and spoon the sauce on them. Turn off the flame and serve immediately.