Creamy Salmon Piccata

Salmon fillets covered in a creamy, tangy lemon-dill sauce with capers. 

Ingredients:

4 (6 oz.) salmon fillets

1 T olive oil

S&P

3 cloves of minced garlic

1 1/4 cups and 1 T low sodium chicken broth, divided

2 t cornstarch

1/3 cup HWC (heavy whipping cream)

2 T fresh lemon juice

1 T butter

1 T fresh, minced dill

2 T capers

1T fresh, minced parsley

Directions:

Let salmon rest at room temperature for 10 minutes.

Heat a 12 inch heavy bottom, non-stick skillet over medium high heat. Add olive oil.

Pat salmon dry with paper towels. Season both sides with S&P.

Place fish in skillet and sear skin side down until golden brown. Carefully flip then continue to cook until salmon is cooked through. 2-3 more minutes.

Transfer salmon to a plate an cover with foil. Leave about a Tablespoon of oil in the skillet, add garlic and saute about a minute.

Pour in 1 1/4 cups of chicken stock and let simmer until reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together the cornstarch and the remaining Tablespoon of broth until smooth.

While whisking pour cornstarch mixture into reduced broth and cook until thickened, about a minute.

Stir in cream, butter, lemon and dill. Remove from heat and add salmon back into the pan.

Spoon sauce over the salmon, sprinkle with capers and parsley and serve.

Sourced: Cooking Classy