Creamy Salmon Piccata

Ingredients

• 4 skinless salmon fillets
• 1 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 Tbsp minced garlic
• 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
• 2 tsp cornstarch
• 1/3 cup heavy cream
• 2 Tbsp fresh lemon juice
• 1 Tbsp butter
• 1 Tbsp minced fresh dill
• 2 Tbsp capers, rinsed
• 1 Tbsp minced fresh parsley

Directions

1. If time allows, set the salmon out at room temperature for 10 minutes. Set a heavy-bottomed 12-inch nonstick skillet over medium-high heat, then add the olive oil.
2. Pat the salmon thoroughly with paper towels, then sprinkle a light coating of salt and pepper on each side. Lay the fillets in the pan and cook them until the underside takes on a golden crust, about 4 minutes. Turn them gently and keep cooking until the fish is done all the way through, about 2 – 3 minutes longer.
3. Move the salmon to a plate, tent it with foil, and leave about 1 tsp oil behind in the skillet. Stir in the garlic and sauté only until it turns golden, about 20 seconds.
4. Add 1 1/4 cups chicken broth and simmer it until the liquid has cooked down by half, about 4 minutes. As that happens, whisk the remaining 1 Tbsp broth with the cornstarch in a small bowl.
5. Whisk constantly as you stream the cornstarch mixture into the reduced broth. Continue cooking and stirring until the sauce thickens, about 1 minute.
6. Mix in the cream, butter, lemon and dill. Take the pan off the heat and nestle the salmon back into the skillet.
7. Spoon the sauce over the fish, then scatter the capers and parsley on top. Serve immediately.