Description

Pan-seared salmon, finished in a glossy lemon caper piccata sauce. The dish we already love, made over for salmon instead of the same old chicken.

Ingredients

Scale

For the salmon:

4 (5-oz) skinless salmon fillets

2 tablespoons Wondra flour (substitute rice flour or all-purpose flour)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 to 2 tablespoons olive oil (enough for a thin coat in your skillet)

For the piccata sauce:

5 tablespoons salted butter, divided (1 tablespoon to start, 3 tablespoons chilled, 1 tablespoon for the beurre manié)

1/2 teaspoon all-purpose flour

1/3 cup white wine

1/4 cup vegetable or chicken broth

2 tablespoons capers, drained

1 small lemon, sliced thin (about 4 slices)

2 tablespoons fresh flat leaf parsley, diced

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Instructions

First, make the beurre manié: mash 1 tablespoon of softened butter with ½ teaspoon of all-purpose flour with a fork until it forms a smooth paste, then set aside.
Pat the salmon completely dry with paper towels, season both sides with salt and pepper, and coat each fillet lightly in Wondra, shaking off the excess.
Heat the olive oil in a large skillet over medium-high. Add the fillets (presentation side down) and sear undisturbed for 4 to 5 minutes, until deeply golden. Flip and cook another 2 to 3 minutes, pulling the salmon at 130-135°F internal (carryover takes it to 140°F). Transfer to a plate and tent with foil.
Wipe the excess oil from the skillet, leaving the browned bits and toasted flour behind, and return it to medium heat. Add 1 tablespoon of butter, the lemon slices, and the wine. Bring to a boil and reduce by about a third, 2 to 3 minutes. Add the broth and capers and cook 2 minutes to reduce slightly. Whisk in the remaining 3 tablespoons of cold butter and the beurre manié, working continuously until the butter melts and the sauce turns glossy and coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in the parsley. Taste, and add a squeeze of lemon or a pinch of salt only if it needs it. The capers and wine already bring acidity and salt.
Reduce the heat to low and nestle the salmon back into the pan, seared side up. Spoon the sauce around and lightly over each fillet to warm through, about 1 minute, keeping it under a simmer so the sauce stays silky. Garnish with extra parsley.

Notes

Quick salt brine (optional). Salt the fillets all over with coarse kosher salt and let them sit 10 minutes, then rinse and pat very dry. Re-season with salt and pepper before the Wondra. The salt loosens the surface proteins and minimizes that white albumin that often beads up on salmon when cooking in a hot pan. Dry the fillets well after rinsing so you still get a clean sear.
Wipe the oil, keep the fond. Pooled oil makes the sauce greasy, but the browned bits and toasted Wondra left in the pan add flavor and a little body.
Wine-free. Swap the wine for an equal amount of broth plus an extra teaspoon or two of lemon juice.

Prep Time: 10
Cook Time: 15
Category: Dinner, Main Dishes
Method: Stove Top
Cuisine: Italian