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Salmon Piccata Recipe

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This recipe for Salmon Piccata, by , is from A Few of My Favorite Things, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maryann Dzibela


4 skinless Salmon Fillets
Salt and Pepper to sprinkle over both sides of fish
2 Tablespoons Olive Oil
3 Tablespoons Butter
5 Cloves of Garlic minced finely
cup dry White Wine
cup Chicken Stock
2 teaspoons Cornstarch
1 Lemon: Zest Rind and put aside then squeeze out the juice
5 Tablespoons Capers
1/2 cup Light Cream

Season the salmon with salt and pepper
Melt 2 tbsp. butter and the olive oil in skillet over medium heat.
Cook salmon for 4-5 minutes each side.
Transfer fish to a plate and cover with foil.
Add 1 tablespoon butter in the same skillet adding the garlic till fragrant:
Add wine. Bring to a boil. Lower heat.
Add stock and lemon juice
Mix corn starch, whisk well.
Lower heat, add cream, capers and lemon zest.
Place salmon back in pan over sauce.
Sprinkle with parsley.
Serve over brown rice.
Garnish with parsley.




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