24 ounces skinless salmon fillets
sea salt and black pepper, to taste
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon Garlic Olive Oil
4 cloves garlic minced
1/3 cup dry white wine
1 cup low-sodium chicken stock/broth
1 teaspoon cornstarch
3 tablespoons fresh lemon juice
4 tablespoons rinsed and drained capers
4 tablespoons coarsely chopped parsley to serve
Lemon slices to serve
Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon Garlic Olive Oil and swirl to mix through the butter. Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Melt remaining 1 tablespoon butter in the pan. Sauté garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes. Whisk cornstarch together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat. Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.