Salmon Piccata Style

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).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

1. SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
2. HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
3. While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
4. When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
5. Transfer the salmon to a plate and set aside.
6. POUR OFF AND DISCARD the excess butter from the pan.
7. 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.
8. Boil for 1 to 2 minutes to reduce the liquid slightly.
9. Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
10. Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
11. 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.