Sunday Brunch: Creamy Salmon Piccata

Ingredients

• 4 salmon filets
• Salt and pepper to taste
• ½ c. flour
• 2 tbsp. butter, divided in half
• 1 tbsp. olive oil
• 1 tbsp. garlic, minced
• ½ c. dry white wine (optional sub chicken broth)
• 1 c. chicken broth, divided into ¾ c. and ¼ c.
• 2 tsp. cornstarch
• ¼ c. lemon juice plus zest from 1 lemon
• ¼ c. capers, drained
• ¾ c. heavy cream
• Chopped parsley and lemon slices to serve

Directions

1. Season the salmon with salt and pepper. Add the flour to a shallow dish and dredge the salmon to evenly coat. Shake off the excess flour.
2. Melt 1 tbsp. of the butter in a non-stick pan over med-high heat. Add the olive oil and swirl to combine.
3. Add the salmon to the pan and cook 4 -5 minutes per side or to an internal temp. of 135. Transfer the salmon to a warm plate, cover loosely with foil and set aside.
4. Add the remaining butter to the same pan and melt. Add the garlic and cook for 30 seconds or so and then add the white wine.
5. Bring to a boil and cook until most of the wine has evaporated. Add the ¾ c. chicken broth with the lemon juice and bring to a boil for another minute.
6. Mix the cornstarch with the ¼ c. chicken broth and add to the pan. Stir until it thickens. Add the cream and capers and stir to combine.
7. Taste the sauce and season with salt and pepper as desired. Place the salmon back in the pan and top the salmon with lemon slices and a sprinkle of fresh parsley.
8. Serve the salmon with the sauce. Enjoy!