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Creamy Salmon Piccata

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Ingredients

  • 1 Salmon Fillet
  • Salt and Pepper
  • 1 tbsp Italian Seasoning
  • ¼ cup Flour
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 2 tsp Garlic
  • ⅓ cup White Wine
  • 1 cup Chicken Broth
  • 1 tsp Cornstarch or Flour
  • 1 medium Lemon
  • ¼ cup Capers rinse and drain
  • ½ cup Heavy Cream
  • 2 tbsp Parsley fresh

Instructions

  • Make sure salmon is completely dry by patting both sides. Season both sides of salmon with salt and pepper and Italian seasoning. Add ¼ cup of flour to bowl; coat salmon in flour coating evenly. Shake off excess flour.
  • Heat 1 teaspoon butter and 1 teaspoon olive oil in a large nonstick pan or skillet over medium heat. Swirl to combine butter and olive oil. Add the flour-coated salmon; sauté 4 minutes on each side. Transfer cooked salmon to plate and set aside.
  • Add 1 tablespoon butter to a pan and melt. Add the garlic; sauté until fragrant. Add wine and bring to a boil cooking until liquid almost evaporates, stirring occasionally. Add ¾ cup chicken broth with lemon juice; bring to a boil and cook for a further minute.
  • Mix 1 teaspoon cornstarch with 2 tablespoons reserved chicken broth, whisking well to combine. Add cornstarch mixture to the pan and stir to create a sauce. Cook until sauce slightly thickens, about 1 minute. If the sauce is not thick enough add remaining cornstarch and chicken broth, whisking well to combine and then add to the pan. Stir in ½ cup heavy cream, remove from heat and add the capers.
  • Place the salmon fillets in the pan, spooning sauce on top of the salmon. Sprinkle with chopped parsley, lemon slices, and pepper. Serve salmon over rice or pasta. Enjoy!