Creamy Salmon Piccata

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  4 Salmon(1584g)
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Unsalted Butter
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Garlic(12g)
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  0.3 cup Wine, White, Dry
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  1 cup Low Sodium Chicken Broth
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  1 tsp Cornstarch
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  3 tbsp Lemon Juice, Fresh
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  4 tbsp Capers, Canned, Drained
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  0.5 cup Cream, Heavy Whipping
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  2 tbsp Parsley, Fresh
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  4 4 Lemon slices (to serve)

Instructions

1. 1Pat the salmon dry with paper towels, then season both sides evenly with salt and pepper. Add the flour to a shallow dish and dredge each fillet to coat evenly, shaking off excess.
2. 2Melt the butter with the olive oil in a large nonstick skillet over medium-high heat. Once the butter foams, add the salmon and cook 4–5 minutes per side over medium-high heat until the flesh is opaque and flakes easily with a fork, or until internal temperature reaches 145°F. Transfer to a plate and tent with foil.
3. 3Add the remaining butter to the same pan over medium heat. Add the garlic and cook 1 minute over medium heat until fragrant, stirring constantly. Pour in the white wine and bring to a boil over medium-high heat, scraping up any browned bits from the pan bottom. Cook 2–3 minutes over medium-high heat, stirring occasionally, until the liquid reduces by about half.
4. 4Add the chicken broth and fresh lemon juice to the pan and bring to a boil over medium-high heat. Cook 1 minute, then whisk the cornstarch with 2 tablespoons of broth in a small bowl until smooth. Stir the cornstarch mixture into the pan and cook 1–2 minutes over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
5. 5Remove the pan from heat and stir in the heavy cream and drained capers until combined. Return the salmon fillets to the pan, nestling them into the sauce.
6. 6Divide the salmon and sauce evenly into 4 airtight containers while hot. Sprinkle each portion with fresh chopped parsley and top with a lemon slice.
7. 7Store the containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat about 3–4 minutes or in the microwave at 50% power until warmed through.