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- Season the salmon fillets evenly on both sides. Place the flour in a shallow dish and dredge the salmon, coating it evenly on all sides. Shake off any excess and place the salmon on a plate.
- Heat half of the butter with the olive oil in a large pan over a medium-high heat. Cook the salmon skin side-down for 4-5 minutes until just cooked to your liking. Transfer to a warm plate, tent loosely with foil and set aside.
- Add the remaining butter to the pan and allow to melt. Add the garlic and cook for 30 seconds longer.
- Pour in the wine and bring to a boil, scraping any sticky bits from the bottom of the pan using a wooden spoon. Cook for 2-3 minutes until almost evaporated, stirring occasionally.
- Add 200ml of the stock along with the lemon juice. Bring to a boil and cook for 2-3 minutes.
- Mix the cornflour with the remaining 50ml stock, whisking well to combine. Pour the mixture into the pan and stir through to create a sauce. Cook for one minute or until slightly thickened. Season to taste.
- Remove from the heat and stir in the capers. Place the salmon on serving plates with some mashed potato. Pour over the sauce, scatter with fresh parsley and serve with some green vegetables on the side.
Note: Chicken stock can be used as an alternative to Vegetable stock, if you wish.
Per Serving: 383kcals, 21.1g fat (6.1g saturated), 10.6g carbs (0.7g sugars), 36.4g protein, 0.8g fibre, 0.623g sodium
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