Wild Sockeye Salmon Piccata
Recipe from Harris Teeter's Fresh Catch Newsletter Salmon find their home waters by their sense of smell which is even more keen than a dog's or a bear's. They also rely on ocean currents, tides and the gravitational pull of the moon to navigate their way through the ocean back to the stream or river where they were born.
- 4 8-ounce fresh sockeye salmon fillet portions
- 1/8 stick(s) butter
- 1/2 teaspoon(s) minced garlic
- 1/2 cup(s) flour
- 1/4 cup(s) dry white wine
- 2 cup(s) chicken broth
- 1/4 cup(s) capers, rinsed and drained
- 1 fresh lemon, 1/2 for juice and 1/2 for garnish
- Ground black pepper to taste
- Parsley for garnish, optional
- 1. In a large nonstick sauté pan, melt the butter over medium-high heat.
- 2. Flour and dust the salmon fillets and place them in the sauté pan. Cook the fillets for 2 minutes and turn the fillets once.
- 3. Add the garlic and pepper to the pan and when the garlic starts to turn brown, deglaze with the wine.
- 4. Add the chicken broth and capers and reduce by half.
- 5. Turn the fish one more time and squeeze half the lemon over the fillets and sauce.
- 6. Remove and garnish with lemon slices and parsley.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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