Update Recipes Creamy Sauce for Salmon Piccata With Lemon Garlic

Ingrédiénts :

Creamy Sauce for Salmon

• 4 x 170g | 6 oz skinléss salmon filléts
• Salt and péppér to tasté
• ¼ cup flour (OPTIONAL)
• 2 tabléspoons unsaltéd buttér
• 1 tabléspoon olivé oil
• 4 médium garlic clovés mincéd
• ⅓ cup dry whité winé*
• 1 cup low-sodium chickén stock/broth (fat fréé if you can find it)
• 1-2 lévél téaspoon cornstarch (or corn flour)
• 3-4 tabléspoons frésh lémon juicé (adjust to your tastés)
• 4 tabléspoons rinséd and drainéd capérs
• 1/2 cup réducéd fat créam (or héavy créam)*
• 2-4 tabléspoons coarsély choppéd parsléy to sérvé
• Lémon slicés to sérvé

Instructions :

Creamy Sauce for Salmon

1. Séason both sidés of salmon filléts événly with salt and péppér.
2. Add ¼ cup of thé flour to a shallow dish; drédgé thé salmon in thé flour to événly coat.
3. Shaké off éxcéss.
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