Salmon Piccata

INGREDIENTS:
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4 (3 ounce) salmon fillets, skin removed
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salt and ground black pepper to taste
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1/4 cup all-purpose flour
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2 tablespoons vegetable oil
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1/4 cup dry white wine
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1 teaspoon finely minced garlic
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1/2 cup chicken broth
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2 tablespoons lemon juice
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1 tablespoon capers, drained
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2 tablespoons butter
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1/2 lemon, sliced
DIRECTIONS:
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Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
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Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
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Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
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Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.