I'm pretty sure this recipe needs no introduction other than this photograph. Enjoy!
Ingredients:
- 12-24 ounces skinless salmon filets (skin on is fine, too)
- kosher salt and FreshJax Citrus Pepper, to taste
- 1/4 cup Wondra flour
- 2 tbsp salted butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/3 cup dry white wine
- 3/4 cup + 1/4 cup chicken stock
- 1 tbsp Wondra flour - take from dredging dish and add if needed
- 3 tbsp fresh lemon juice
- 4 tbsp rinsed and drained capers
- 2-4 tbsp coarsely chopped parsley as final garnish - optional
- Lemon wedges for the table for an extra zing - optional
Preparation:
Season both sides of salmon fillets evenly with salt and citrus pepper. Add 1/4 cup of flour to a shallow dish; dredge the salmon in the
flour to evenly coat. Shake off excess.
Melt 1 tbsp of butter in a large nonstick pan or
skillet over medium-high heat. Add 1 tbsp olive oil and swirl to mix with the butter.
Sear salmon for 4 minutes on each side or until cooked to
your liking. Transfer salmon to a warm plate... tent with foil and set aside.
Melt remaining 1 tbsp butter in the same pan. Saute garlic
for a further minute until fragrant. Add wine... bring to a boil scraping any
browned bits off of the bottom of the pan. Cook until liquid almost evaporates,
stirring occasionally.
Add 3/4 cup chicken stock to the pan along with the lemon
juice. Bring to a boil and cook for a further 3 minutes.
Whisk 1 tbsp Wondra Flour together with the reserved
1/4 cup of stock. Pour the mixture into the pan, blending the liquids to create a sauce. Cook for 1 minute or until slightly thickened. Remove
from heat.
Stir capers into the sauce. Place the salmon filets back
into the pan, gently spooning sauce to coat each piece of fish.
Blessed be... and happy cooking!