Gluten-Free Salmon Piccata
Four thick, serving-sized salmon fillets
Butter, enough to cover pan lightly
1 1/2 cups gluten-free, all natural chicken broth
Juice from 3 lemons
2 whole lemons, cut into round 1/4" slices
2 Tbsp capers, drained
1/2 cup of dry white wine (optional)
Fresh parsly sprigs, finely chopped
1/3 cup gluten-free flour, (suggest amaranth, but avoid buckwheat's heavy flavor)
Salt and Pepper
Melt butter into large frying pan over Medium-Low heat.
Mix flour, salt and pepper in a bowl
Dredge salmon fillets through the flour mixture
Pan sear salmon fillets on both sides until brown, and place in a separate dish
Into the butter mixture, mix the broth, lemon juice, capers, and wine; stir and heat until just boiling
Add salmon back into the boiling mixture, and turn heat down to low.
Drizzle liquid over each piece of salmon, flipping occasionally to thoroughly cook both sides.
When fish is flaky, remove to a serving dish.
Drizzle some liquid from the pan over each fillet, and garnish with sliced lemon and parsley