¼cupgluten-free flour blend,or flour if not on gluten-free diet
1tablespoonolive oilextra virgin
1cuporganic chicken broth,divided
¼cuplemon juice,freshly squeezed is best
1teaspooncornstarchor 2 teaspoon for a thicker sauce
½cupcream10% MF or heavy cream
2tablespoonparsley or dill,chopped for garnish
1mediumlemon,sliced for garnish
Pat salmon pieces dry and season with salt and pepper. Dredge in flour, shaking off excess.
Heat a skillet over medium-high heat. Add butter and oil. When hot, add salmon pieces, skin side down. Sear for 4 to 5 minutes, then flip and continue cooking for 4-5 minutes or until salmon is no longer raw inside. Cooking time will depend on the thickness of the fillets. Watch carefully to avoid overcooking.
Remove from skillet to a plate and cover with foil. Add shallot to the skillet and cook briefly until softened.
Add wine, bring to a boil and scrape up any bits from the bottom of the pan until liquid is reduced by at least half. Add ¾ cup of the broth and the lemon juice and stir.
Combine cornstarch with 2 tablespoons of the reserved broth in a small cup. Add to the pan and stir until thickened. If not thick enough, add an additional teaspoon of cornstarch with remaining broth and stir. Add the cream reduce heat to simmer. Remove from heat, add capers and the cooked salmon.
Garnish with chopped parsley or dill and lemon slices and serve.