Salmon Piccata

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  24 oz Salmon
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  1 1 Pinch Sea Salt (Or Black Pepper, To Taste)
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  1 1 pinch lemon 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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  2 tbsp Parsley, Fresh
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  4 4 lemon slices (to serve)

Instructions

1. 1Pat the salmon dry with paper towels and season both sides evenly with salt and pepper. Place the flour in a shallow dish and dredge each salmon fillet to coat evenly, shaking off excess.
2. 2Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, swirling until combined. Once the butter foams, carefully place the salmon skin-side up in the pan and cook 4 minutes until the underside is golden brown and releases easily from the pan.
3. 3Flip the salmon and cook another 3–4 minutes until the flesh is opaque and internal temperature reaches 145°F when checked at the thickest part. Transfer to a warm plate and tent loosely with foil.
4. 4Add the remaining 1 tablespoon butter to the same skillet over medium-high heat. Add the minced garlic and cook 1 minute, stirring constantly, until fragrant. Pour in the white wine, scraping the bottom of the pan to release browned bits, and simmer 2–3 minutes until the liquid reduces by half.
5. 5Add the chicken broth and lemon juice to the pan, bring to a boil, and cook 2–3 minutes. Whisk the cornstarch with 2 tablespoons water until smooth, then slowly pour into the simmering liquid while stirring constantly. Cook 1 minute over medium heat until the sauce thickens and coats the back of a spoon.
6. 6Remove from heat and stir in the drained capers. Gently return the salmon to the pan and turn each fillet to coat evenly with the sauce.
7. 7Divide the salmon and sauce evenly into 4 airtight containers while hot, allowing sauce to cool slightly before sealing. Refrigerate up to 3 days.
8. 8Sprinkle with fresh chopped parsley and cracked black pepper just before serving. Reheat gently over medium-low heat (2–3 minutes) or in the microwave (1–2 minutes) until warmed through.