Salmon Piccata

We took the last of the Yellow Rice out of the freezer and decided that salmon would go well with it. This recipe for Salmon Piccata looked interesting so we gave it a try. It was quite delicious!

Salmon Piccata

• 2 (6 ounce) salmon with skin filets
• 2 tablespoons butter, divided
• 1 clove garlic, minced
• 1/4 cup white wine or chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon capers
• 1 teaspoon Dijon mustard

Heat one tablespoon of butter in a frying pan and place salmon, skin-side up, and cook for three minutes on each side. Salt and pepper to taste. Remove and keep warm.

In same pan, cook garlic for a minute, then add remaining ingredients, including second tablespoon of butter. Return salmon to pan and cook for another minute or two. Serve immediately, garnish with chopped fresh parsley. Serves 2.