You will have this Salmon Piccata on the table in less than thirty minutes. It’s real easy and real good.
First let’s put the salmon fillets in a bowl with a about a tablespoon of extra virgin olive oil, the juice from half a fresh lemon, salt and pepper. Turn them over a few times to get the fillets coated with everything.
While the brief marinade is going on chop up the garlic, slice up a whole lemon, chop up some fresh basil or parsley for garnish and have the capers standing by.
Put a skillet on at medium high and add one tablespoon of olive oil. Sear the fillets for both sides. Don’t worry about getting them cooked all the way through at this point because they will cook some more in the sauce.
Remove the fillets to a dish that will catch the drippings and add 2 tablespoons of butter, the capers and the garlic. No salt, the capers provide the salt. Stir it up with a wooden spoon scraping the bits off the bottom of the pan.
Reduce the heat to medium then add the lemon slices and let them soften up a just a little.
Then add the juice from 1/2 fresh lemon, the white wine, the dried basil and the parsley flakes.
Stir it all together and let it reduce a little then add the fillets and the drippings. Gently turn the fillets over giving them a bath in the sauce and simmer for a minute each side.
Serve it up! Be sure to get a lot of the goodies from the skillet as a topping for your Salmon Piccata. Enjoy the rest of that white wine. Gammy opted for a nice California Chardonnay tonight.