Creamy Salmon Piccata

Ingredients

• 1 pound fresh salmon (cut into 4 pieces)
• 1/4 teaspoon garlic powder
• Salt & pepper (to taste)
• Flour (for dredging)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth or dry white wine
• 2 tablespoons lemon juice + zest of 1 lemon
• 1-2 tablespoons brined capers (drained)
• 1 cup heavy/whipping cream
• Fresh chopped parsley (optional, for serving)

Instructions

1. 1

   Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season it generously with salt & pepper. Dredge each piece in flour on all sides.

2. 2

   Add the butter and oil to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's browned. Be sure not to overcook the fish; it shouldn't be cooked fully yet. Remove salmon to a plate and set aside.

3. 3

   Add the chicken broth, lemon juice/zest, and capers to the pan. Let it cook for about 2 minutes (or until it reduces by half).

4. 4

   Pour in the cream. Let it bubble for 2-3 minutes.

5. 5

   And the salmon back into the pan. Cook for another 3-5 minutes or so (you may want to turn the heat down) or until it's cooked through and it flakes easily with a fork and the sauce has thickened up some more.

6. 6

   Season with extra salt & pepper as needed. Serve immediately with fresh parsley sprinkled over top if desired.