Salmon Piccata Style
Roberto's restaurant, friday harbor, washington. Faced with only four burners in his restaurant -- no oven or grill -- chef roberto carrieri asked himself what an italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the king estate reserve oregon pinot gris. From the best northwest places cookbook (volume 1).
Steps
Slice the salmon crosswise into pieces about 1 / 2 inch thick , using a very sharp knife.
Heat the clarified butter in a saute pan or large skillet.
While the butter is heating , coat each salmon piece with flour , patting to remove the excess.
When the butter is hot , add the salmon slices and cook until lightly browned and just cooked through , about 2 minutes on each side.
Transfer the salmon to a plate and set aside.
Pour off and discard the excess butter from the pan.
Add the wine and lemon juice to the pan and bring just to a boil , stirring to dissolve the flavorful bits stuck to the pan.
Boil for 1 to 2 minutes to reduce the liquid slightly.
Lower the heat and add the chilled butter and capers , with salt and pepper to taste , gently swirling the pan to melt the butter.
Just before the butter is fully incorporated , return the salmon to the pan and continue swirling to coat the salmon in sauce.
Divide the salmon among 4 individual warmed plates , spoon the sauce ove.
Ingredients
salmon fillets, clarified butter, all-purpose flour, dry white wine, lemon, unsalted butter, capers, salt & freshly ground black pepper, lemon wedge