SALMON PICCATA

Heat the oil and 2 tablespoons of the butter in a large skillet over medium high heat.

Cut the salmon filet into portion size pieces (4 ounces is standard, but my family likes 6-8 ounces LOL).  Season the salmon on both sides with the salt and pepper.  Place the flour in a large ziplock bag and shake each of the salmon portions in the bag until lightly coated in flour.

When the oil and butter are hot bubbling, place the salmon filets in the pan top side down and cook for 3-4 minutes until golden.  Flip and cook for about 3 minutes more on the second side until translucent in the center and a fork or knife slides easily in and out.  Do not overcook.  Remove from the pan to a plate and tent with foil to keep warm.

Add the garlic to the pan drippings and cook for about 1-2 minutes, stirring, until fragrant.  Add the wine, chicken stock, and lemon juice to the pan and bring to a boil.  Let cook for 6-8 minutes until reduced by about ⅓.   Reduce the heat to low and add the capers and the remaining 6 tablespoons cold butter (cut into pats) to the pan.  Whisk until all of the butter has melted and a silky sauce has formed.  Stir in the parsley.

Add the salmon back to the pan and gently coat in the sauce.

Serve the salmon over rice or mashed potatoes and top with more of the silky sauce.  Garnish with more parsley and lemon slices.