Salmon Piccata

Ingredients

• 800 g salmon fillets
• Salt, to taste
• 8 cups cold water
• 4 tbsp kosher salt
• 4 garlic cloves, thinly sliced
• 2 tbsp capers, drained
• 5 tbsp cold butter, divided
• 3/4 cup chicken broth or water
• 1/4 cup white wine
• 2 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp freshly ground black pepper
• 1/2 cup coarsely chopped fresh dill or parsley

Instructions

1. 1

   If using the brine, dissolve the salt in the cold water and soak the salmon for 10 minutes. Remove and pat dry. Otherwise, lightly season the salmon with salt.

2. 2

   Place the salmon flesh-side down in a large cold non-stick pan. Turn the heat to high and cook until it starts to sizzle.

3. 3

   Reduce the heat to medium, cover, and cook for 5 minutes.

4. 4

   Remove the lid and continue cooking until the salmon develops a golden crust, about 3 to 4 minutes.

5. 5

   Flip the salmon and cook for another 3 to 5 minutes until just cooked through. Transfer to a plate.

6. 6

   Wipe the pan clean. Add 1 tablespoon of butter along with the garlic and capers. Cook for 1 minute.

7. 7

   Pour in the chicken broth, white wine, lemon zest, lemon juice, and black pepper. Simmer for 3 to 5 minutes until slightly reduced.

8. 8

   Lower the heat and whisk in the remaining butter, one tablespoon at a time, until the sauce becomes glossy.

9. 9

   Stir in the dill or parsley.

10. 10

    Spoon the sauce over the salmon or return the fish to the pan briefly before serving.