Writer and Photographer Kyndra Kelly

[dropcap]A[/dropcap] refreshing twist on classic chicken piccata brings this salmon to a whole new level of delicious. This sauce could easily be made for up to 4 fillets of salmon. Feel free to replace rosemary with parsley, if desired.

Makes: 2 fillets


2 salmon fillets

1 cup flour (for dredging)

2 tablespoons butter

2 tablespoons olive oil

4 garlic cloves, minced

1/3 cup white wine

1 cup chicken stock/broth

1 teaspoon cornstarch

3–4 tablespoons fresh lemon juice

3 tablespoons capers

1/2 cup heavy cream

2–4 tablespoons chopped rosemary

lemon slices and rosemary for garnish

Directions: Season both sides of salmon well with salt and pepper. In a shallow dish, add the flour. Dredge salmon and shake off excess.

In a large skillet, melt butter and oil together over medium-high heat. Add salmon, skin side down, and sauté for 4 minutes on each side, or until the salmon is done to your liking. Transfer salmon to a plate and set aside.

Add garlic to pan and sauté for about one minute. Add white wine and bring to a boil while scraping off the bits on the bottom of the pan. Add stock or broth, plus lemon juice and continue to cook.

Combine cornstarch and 2 tablespoons of broth in a bowl and stir to dissolve any clumps. Pour mixture into the pan, stirring for about a minute or until thickened. Add cream and stir. Add capers and rosemary and return salmon to pan. Garnish with lemons, capers and herbs and enjoy!