Ingredients

  • 1 Cup All-Purpose Flour
  • 1/3 Cup White Cooking Wine
  • 1 Lemon (Juiced)
  • 1 TBSP Fresh Thyme
  • 1 TBSP Water
  • 2 Cups Chicken Broth
  • 2 TBSP Capers
  • 2 TBSP Olive Oil
  • 2 TSP Cornstarch
  • 3 Garlic Cloves (Minced)
  • 4 Salmon Fillets (Skinless)
  • Salt & Pepper (to Taste)

Instructions

Pepper and salt fillets. Use a bowl or plate to coat each side of the fillets with flour. 

Add oil to a skillet pan, add salmon and cook on medium heat on each side until golden. Remove from heat and set aside.

In a separate small bowl, mix cornstarch and water together. Set aside.

In the skillet pan, saute garlic for a few seconds. Add juice, broth, wine and whisk together. Add capers and thyme. Stir well. Slowly fold in your small bowl mixture. Simmer until thickened and add fillets. Serve hot.

Notes

  • Compliments pasta or rice.
  • Cook time on each side is approximately 3 – 6 minutes.
  • Great meal served in minutes of preparation and cooking.
  • We use low sodium chicken broth.
  • You may substitute 1 TBSP fresh thyme for 1 TSP dry thyme.

Served with long grain wild rice.

Hi, I’m Janet

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