Ingredients
4
4 servings
- •0.25 cup all-purpose flour
- •4 (4 ounce) salmon fillets, skin removed
- •salt and ground black pepper to taste
- •2 tablespoons vegetable oil
- •0.25 cup dry white wine
- •1 teaspoon finely minced garlic
- •0.5 cup chicken broth
- •2 tablespoons lemon juice
- •1 tablespoon capers, drained
- •2 tablespoons butter
- •2 slices lemon
Instructions
- Pour flour into a bowl. Season salmon fillets with salt and pepper, then dredge in flour.
- Heat oil in a skillet over medium heat. Add salmon and cook until browned, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add garlic; cook until liquid reduces by about half and garlic is fragrant, about 1 minute. Add chicken broth, lemon juice, and capers; stir until mixture comes to a boil. Stir in butter until melted.
- Return salmon to the skillet and spoon sauce over top. Cook until salmon flakes easily with a fork, about 2 minutes per side.
- Transfer salmon to serving plates. Pour pan sauce over top and garnish with lemon slices.
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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