Salmon Picatta

Salmon

• 4 ea 6 ounces Salmon (skin on)
• 1 tablespoon Clarified butter
• Lemon juice (Meyer lemon preferred), to taste
• Fleur de sel or sea salt, to taste

Picatta Sauce

• 1 cup JUSTIN Sauvignon Blanc
• 1 cup Heavy cream
• 2 tablespoons Butter (cubed)
• 1 ea Shallot
• 3 tablespoons Capers (strained and rinsed)
• Kosher salt, to taste
• Lemon juice (fresh, seeds and pulp removed), to taste

Salmon

1. Preheat oven to 400 degrees Fahrenheit
2. In a sauté pan over medium high heat add clarified butter
3. Season fish with kosher salt and carefully lay in the pan
4. Cook fish until a little more than half way done and is crispy; finish in oven
5. The cooking time of the fish will vary depending on the thickness of the filet, as well as the heat of the oven and stove. You can slow down the process or speed up accordingly, playing with these variables to accommodate your timing
6. If your filet is thin, you will not need the use of the oven. Simply cook in the pan on medium-high heat until nearly opaque all the way through, approximately 5-8 minutes; then flip (flesh side down) and continue cooking for 30-60 seconds until cooked to your desired doneness
7. If using a thicker filet, cook in pan until nearly cooked to center (filet is turning a lighter color and less bright), then place in oven for approximately 4 minutes; then remove, flip fish over, and keep cooking for 60 seconds on opposite side
8. Add 2 tablespoons whole butter and juice of fresh lemon to taste

Picatta Sauce

1. Once salmon is removed, add shallot to pan and gently sauté
2. Deglaze with white wine until alcohol is cooked out
3. Slowly whisk in butter and cream allowing to completely emulsify
4. Add capers and season with salt (if needed) and lemon juice; strain
5. Reserve sauce in a warm area until ready to use
6. Be cautious not to allow sauce to get to hot or it will break