Piccata sauce is a simple but powerful blend of lemon, capers, white wine and butter. This spicy, bold sauce is a great combination (and aluminum foil) for the rich full flavor of salmon.

When cooking salmon fillets, we like to buy a whole piece cut in the center and cut it into individual portions ourselves. Doing this ensures that each steak is similar in size, meaning they will cook at a similar rate.

Because fish is prone to sticking in the pan, we decided to dry the fillets and seal them in oil in a preheated nonstick skillet. We found that if we covered the pan, the steam gently cooked the fish without requiring a somersault, preventing the fish from breaking. This method provided the dorado on only one side of the salmon, so we opted to use skinless salmon and served the golden fillets upwards.

After cooking the fillets to 125 degrees (for medium-rare), we let them sit in a dish to make sure they are still juicy when we dig.

While the salmon rested, we started the piccata sauce by sautéing some sliced garlic in the oil left in the pan. Then we add flour to help thicken the sauce, along with a good little white wine, water to temper the sharpness, a handful of blunt capers and lemon zest and juice for an energetic citrus flavor. Cook the mixture before beating the butter, one piece at a time, off the heat to ensure a viscous pan sauce and then finish with a pinch of dill.

Piccata salmon

serves

4 1 (2

• pounds) center-cut salmon fillet

, about 1 1/2 inches thick 1 teaspoon table salt, divided 1 teaspoon

• pepper, divided

1 tablespoon

• extra virgin olive oil
• 3 garlic cloves, thinly sliced

2

• teaspoons all-purpose flour

1/2 cup

• dry white wine

1

• /4 cup water
• 2 tablespoons capers, rinsed

1

• teaspoon

grated

• lemon zest plus 1 tablespoon juice

4 tablespoons

• unsalted butter, cut into 4 pieces
• 3 tablespoons chopped fresh dill

1. Cut the salmon transversely into 4 equal fillets. Dry the salmon with paper towels and sprinkle everything with 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until it is smoking. Add the salmon meat side down. Cover and cook until golden brown at the bottom and register 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes. Remove the pan from the heat and transfer the salmon, with the golden side facing up, to a dish or individual plates.

3. Return the pan to medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and cook for 15 seconds. Whisk the wine, water, capers, lemon zest and juice, remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil and cook for 30 seconds.

4. Turn off the heat, add the butter, 1 piece at a time, until combined. Add the dill. Pour the sauce over the salmon. Serve.

Recipe Note: For skinless salmon, we refer to the opposite side where the skin used to be, which is usually pinker in color and more rounded, like the meat side

.

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