Salmon Piccata with Velvety Sauce
ifoodblogger.com
ifoodblogger.com
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Ingredients

  • 6 salmon fillet pieces (2 to 2½-inch wide)
  • Sea or kosher salt and freshly ground black pepper to taste
  • About ¼ cup all-purpose flour, for dredging and making roux
  • 6 Tbsp unsalted butter
  • 5 Tbsp extra-virgin olive oil
  • ⅔ cup freshly squeezed lemon juice
  • 1 cup chicken stock
  • ¼ cup brined capers, rinsed
  • ⅓ cup fresh dill, finely chopped
  • ½ lemon, thinly sliced

Instructions

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