Classic piccata sauce is perfect match for salmon
Staf, America's Test Kitchen
on
Serves 4
Note: To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. For skinless salmon, we refer to the side opposite where the skin used to be, which is typically more pink in color and more rounded, as the flesh side.
1 (2-pound) center-cut skinless salmon fillet, about 1 1/2 inches thick
1 teaspoon table salt, divided
1 teaspoon pepper, divided
1 tablespoon extra-virgin olive oil
3 garlic cloves, sliced thin
2 teaspoons all-purpose flour
1/2 cup dry white wine
1/4 cup water
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