Melissa Jo's Salmon Piccata

Step 1

Add olive oil and 3 tbsp of butter into a pan and heat it up on a medium - high heat. While you're waiting for the pan to get hot, make sure your salmon filets are room temperature and patted dry and season both sides with salt and cracked black pepper. In a plate add flour and 1 ½ tbsp adobo seasoning and mix it together. Now, once your pan is hot enough, drench both sides of the salmon filets in the flour adobo mixture and give it a shake to let the excess flour fall off (set aside the remaining flour for later). Then, transfer the floured salmon filets into the pan and lower the heat to medium (I cooked two salmon filets at a time in the pan). Let the salmon filets cook on a medium heat for about 5 minutes on each side (DON'T MESS WITH IT). Once the salmon filets are done and golden, remove them from the pan and set them aside on a plate.

Step 2

Now, take 2 tbsp of room temperature butter and pour 1 tbsp of the hot oil from the pan you cooked the salmon filets in over the butter. Next, pour 2 tbsp of that set aside flour over the butter and combine it together using a fork until it creates a thick paste. Set the flour paste aside for later.

Step 3

Slice a large lemon into rounds and add the rounds into the SAME pan you cooked the salmon in. Let the lemon rounds saute on each side for about 2 - 3 minutes until they are browned and caramelized. Once they are browned, remove them from the pan and place them on top of the salmon filets on the plate. Set that aside.

Step 4

In the SAME pan add in the sliced shallots and saute them on medium heat for a few minutes until golden (add more olive oil to the pan if needed). Then, add in the chopped garlic and saute it for another minute. Now deglaze the pan with the wine and the juice of one small lemon. Bring the pan to a medium - medium high heat and let that simmer for about 5 minutes.

Step 5

While that is simmering, in a measuring cup or bowl combine warm water and better than bouillon roasted chicken base. Stir that together until the chicken base has fully dissolved into the water and then add that chicken broth mixture into the pan. Whisk everything together and shake in 1 tsp of adobo seasoning. Give that a stir and then add in that butter flour paste. Whisk that continuously for about 3 minutes. Lastly, add the capers into the pan and whisk everything together. Lower the heat to low and let it simmer for about 5 minutes.

Step 6

Now, take 2 tbsp of cold butter and cut it into 4 slices. Add the slices of cold butter into the pan over the sauce and place the salmon filets with the lemon slices back into the pan over the sauce and the butter slices. Garnish with chopped fresh parsley. Let the salmon simmer in the sauce for about 3 minutes and then it's done! Enjoy!