Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter.
\nThis tangy, bold sauce is a great match for salmon\u2019s rich, full flavor.
\nIt is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time.<\/p>\n
Heat oil<\/strong> in a 10-inch nonstick skillet over medium high heat until just smoking. Add salmon<\/strong> skin side down. Cook until skin is crispy and browned on the bottom, about 5 minutes.<\/p>\n Flip salmon<\/strong> over, cover and cook until it\u00a0 registers 140\u00b0F (for medium), about 7 minutes. Transfer salmon <\/strong>to a warm platter or individual plates.<\/p>\n In the same skillet on medium-low heat. Add a little oil if pan is too dry. Add garlic<\/strong> and cook until fragrant, about 30 seconds.<\/p>\n Stir in flour<\/strong> and cook for 15 seconds.<\/p>\n Whisk in wine,<\/strong>\u00a0water, capers, lemon zest<\/strong> and lemon juice,<\/strong> remaining \u00bd tsp salt,<\/strong> and remaining \u00bd tsp pepper.<\/strong> Bring to boil and cook for 30 seconds.<\/p>\n Remove from heat, whisk in butter,<\/strong> until combined.<\/p>\n Spoon sauce<\/strong> over salmon.<\/strong><\/p>\n Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Servings Adapted from many Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter. This tangy, bold sauce is a great match for salmon\u2019s rich, full flavor. It is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time. 26-oz salmon fillets salt and freshly ground black pepper 1TBS extra-virgin olive oil 2garlic cloves, sliced…<\/p>\n
\nPat salmon<\/strong> dry with paper towels and sprinkle all over with salt<\/strong> and pepper.<\/strong><\/p>\n