Chef Walter Miller, the Director of Dining Services at Chartwells Dining Service at Marietta College joined Shanisty Myers on WTAP @ 5 to prepare a simple recipe.

Simple Seared Salmon with
Picatta Sauce
Yield 4 servings

4-4ounce salmon filets, skin removed
Salt and Pepper as need
1 tbsp. Olive Oil
¼ c. AP flour

1 shallot, Diced
2 tsp. chopped garlic
½ c. white wine
¼ c. stock
¼ c. heavy cream
¼ c. whole butter
1 tsp. capers
1 tsp. fresh chopped herbs
Juice of one lemon

Heat non stick skillet over medium heat. Salt, pepper and flour fillets.
Add olive oil to skillet; add salmon fillets, service side down first. Cook approx 2 minutes, until golden brown. Flip fillet and continue cooking 2 more minutes or until desired doneness. Reserve fillet.
Drain excess oil from skillet. Add shallots and garlic, sauté until translucent. Remove skillet from heat and add stock and wine.
Return skillet to heat and reduce by ½. Add heavy cream, salt and pepper.
Reduce heat to low, add butter while constantly stirring. Add capers, herbs and lemon juice.
Serve over salmon.

* experiment with additional ingredients, including Dijon, tomatoes or artichokes.