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Salmon Piccata Recipe

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This recipe for Salmon Piccata is from Our Family Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 lb center-cut skinless salmon fillet
1 tsp salt, divided
1 tsp pepper, divided
1 Tbs extra-virgin olive oil
3 garlic cloves, sliced thin
2 tsp flour
1/2 C dry white wine
1/4 C water
2 Tbs capers, rinsed
1 tsp grated lemon zest
1 Tbs lemon juice
4 Tbs butter, cut into 4 pieces
3 Tbs chopped fresh dill

Directions:
Directions:
Cut salmon crosswise into 4 equal fillets. Pat salmon dry with paper towels and sprinkle all over with 1/2 tsp salt and 1/2 tsp pepper.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook 7 minutes until browned on bottom and registering 125º (for medium-rare), about 5 minutes, or 135º (for medium). Remove skillet from heat and transfer salmon, browned side up, to platter.

Return skillet to medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 15 seconds. Whisk in wine, water, capers, lemon zest and juice, remaining 1/2 tsp salt, and 1/2 tsp pepper. Bring to boil and cook for 30 seconds.

Off heat, whisk in butter, 1 piece at a time, until combined. Stir in dill. Spoon sauce over salmon. Serve.

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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