Salmon Piccata

Ingredients

• 2 salmon filets (about 6 ounces each)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter divided
• 1 large shallot minced
• 4 cloves garlic minced
• 1/3 cup capers
• 2/3 cup chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• chopped fresh parsley for garnish
• lemon slices for garnish

Instructions

1. 1

   Pat the salmon dry with a paper towel. Combine the flour, salt, and pepper in a shallow bowl or dish. Dredge the salmon filets in the mixture, shaking off any excess flour. Set aside.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the salmon and cook until browned on each side, flipping carefully. Transfer salmon to a clean dish and set aside.

3. 3

   Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium. Once melted, add the shallots, garlic and capers. Cook for 1 minute.

4. 4

   Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.

5. 5

   Gently place the salmon back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the fish is warmed through.

6. 6

   Remove from the heat, garnish with fresh parsley and lemon slices before serving.