Comments: If you have a couple coming for dinner and want to impress them with your vast cooking skills, this is your recipe. Easy to cook and looks elegant. Just make sure they like fish and, more specifically, salmon. Oh, and you are going to want to buy a spatula made for flipping fish. These are metal and very thin.
- One (2 pound) center-cut skinless salmon filet, about 1 1/2 inches thick
- 1 teaspoon table salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, sliced thin
- 2 teaspoons all-purpose flour
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons capers, rinsed
- 1 teaspoon grated lemon zest plus+1 tablespoon juice
- 4 tablespoons unsalted butter, cut into four pieces
- 3 tablespoons chopped fresh dill
- Pat salmon dry with paper towels and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper
- Heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add salmon flesh side down. Cover and cook until browned on bottom and registering 125° (for medium-rare ), about five minutes, or 135° (four medium), about seven minutes. Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.
- Return skillet to medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 15 seconds. Whisk in wine, water, capers, lemon zest and juice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to boil and cook for 30 seconds.
- Off heat, whisk in butter, one piece at a time, until combined. Stir in dill. Spoon sauce over salmon. Serve.