Ingredients

1 1/2 lbs Salmon

4 Tbsp olive oil

1/4 C flour

salt and pepper to taste

1/4 C white wine

1/2 C cream

2 Tbsp Capers

1 Tbsp dill, chopped

Preparation

  1. Heat oil in large skillet over medium high heat. 

2.  Dredge salmon in flour, salt and pepper. Saute salmon until cooked through, 7-8 minutes per side.  Remove from pan.

3.  Add wine to deglaze pan.  Add crean and half the dill and half the capers, stir and cook over low heat until sauce begins to thicken.

4.  Pour sauce over fish and decorate with remaining dill and capers.