Salmon is high quality protein that makes an elegant presentation without you having to go to a lot of fuss. Salmon piccata is one of my favored fast-fix entrées.

1-1/2 pounds salmon, boneless and skinned filet
1/2 cup unsalted butter
1/4 cup olive oil
1/4 – 1/2 cup all-purpose unbleached flour
3/4 cup white wine
2 lemons
1/4 cup capers, drained
Salt
Pepper, freshly cracked and ground

Prepare the ingredients:
Cut the salmon into palm sized pieces. Cut the unsalted butter into pieces and place in the refrigerator to chill. Juice 1 lemon. Cut 1 lemon into 4 wedges.

Cook the salmon:
Place the olive oil in a large skillet or sauté pan over medium to slightly medium high heat. Coat the salmon with the flour, lightly shake to remove excess. When the olive oil is hot, add the floured salmon and cook for about 2 minutes on each side. You want it just cooked through and lightly browned. Remove the salmon to a warm plate while you make the sauce.

Create the sauce:
Pour off excess olive oil from the skillet, discard. Place the skillet over medium high heat and add the wine and lemon juice. Stirring and scraping constantly to loosen the bits of flavor from the bottom of the pan, bring the wine and lemon juice just to the boiling point. Reduce the heat to very low; add the chilled butter and capers. Add salt and pepper to taste. Gently swirl the pan to melt and distribute the butter. Just before the butter is completely incorporated, return the salmon to the pan. Swirl the pan to coat the salmon with the sauce.

Serve:
To serve, place the salmon on warmed plates, spoon the sauce over each serving and add a lemon wedge to be squeezed over the salmon by your guests.

Tip: While fresh salmon filet is fabulous, I keep frozen hermetically sealed portions of salmon on hand. I highly recommend the Sockeye Salmon from Costco. You’ll notice a price difference between “Atlantic” salmon and “Wild” salmon. “Atlantic” salmon is farm raised and the meat is somewhat fatty and pale in color. “Wild” salmon is a deep water feeder, leaner and darker in color. I’ve enjoyed both in a variety of recipes. While I favor Sockeye, sometimes budget considerations brings Atlantic to the table. Either way, salmon is a great way to enjoy those omega-3 fatty acids :-)

Yield: 4 – 6 servings.

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