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Salmon with Lemon Caper Sauce (Salmon Piccata)
Ingredients
  • Four 5- to 6-ounce skinless wild salmon fillets
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons olive oil, plus more if needed
  • 1 shallot, chopped
  • ⅓ cup chicken broth or clam juice
  • 3 tablespoons freshly squeezed lemon juice, about 1 large lemon
  • 2 tablespoons capers, drained
  • 1 teaspoon lemon zest, about 1 large lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped Italian parsley
Steps
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