Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
Category: Main Dish
Cuisine: not set
1 1/2 lbs salmon fillets preferably a thick piece, skin and pin bones removed
3 tablespoons clarified butter or 3 tablespoons olive oil
1/4 cup all-purpose flour, more if needed
3/4 cup dry white wine
1 lemon juiced (to taste)
1/2 cup unsalted butter cut in pieces and chilled
1/4 cup drained capers
salt & freshly ground black pepper
lemon wedge for serving
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