Recipe by lazyme
Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
- 1 1⁄2 lbs salmon fillets, preferably a thick piece, skin and pin bones removed
- 3 tablespoons clarified butter or 3 tablespoons olive oil
- 1⁄4 cup all-purpose flour, more if needed
- 3⁄4 cup dry white wine
- 1 lemon, juiced (to taste)
- 1⁄2 cup unsalted butter, cut in pieces and chilled
- 1⁄4 cup drained capers
- salt & freshly ground black pepper
- lemon wedge, for serving
Directions See How It's Made
- SLICE THE SALMON CROSSWISE into pieces about 72 inch thick, using a very sharp knife.
- HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
- While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
- When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
- Transfer the salmon to a plate and set aside.
- POUR OFF AND DISCARD the excess butter from the pan.
- Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
- Boil for 1 to 2 minutes to reduce the liquid slightly.
- Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
- Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
- Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.