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Baked Salmon Piccata




Source of Recipe


Internet


List of Ingredients




4 salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely chopped onion
1 clove garlic, minced
1 heaping tablespoon drained capers
1/8 teaspon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons fresh lemon juice
2 teaspoons beef broth

Recipe



Preheat oven to 400 degrees. Wash salmon, pat dry, and roll in flour.

In a large ovenproof frying pan or saute pan, heat 1/4 cup butter until it melts. Briefly saute the salmon, browning both sides.

Bake, covered, 10 to 15 minutes until internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Using the same pan over medium heat, stir together onion, garlic, capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes. Add white wine, lemon juice, and beef broth; stir until well blended. turn off heat, whisk in 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.

Makes 4 servings.