By Chef Morgan Bolling

Ingredients

• 1 (2lb) center cut, skinless salmon fillet, 1 1/2 in. thick
• 1 tsp table salt and pepper, divided
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 tbsp all-purpose flour
• 1/2 cup of dry white wine
• 1/4 cup of water
• 2 tbsp capers, rinsed
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 4 tbsp unsalted butter, cut into 4 pieces
• 3 tbsp chopped fresh dill

Directions

• Cut salmon crosswise into 4 equal fillets. Pat dry with a paper towel and sprinkle with 1/2 tsp salt and pepper.
• Heat oil in a nonstick skillet over medium-high heat. Add salmon with the flesh side down. Cover and cook until brown on the bottom (5-7min.) Remove from heat and transfer to a plate with the browned side up
• Return skillet to medium heat and add garlic. Cook until fragrant then stir in flour and cook for 15 seconds.
• Whisk in white wine, capers, lemon zest and juice, remaining salt and pepper, and bring to a boil.
• Take it off heat and whisk in butter 1 piece at a time, until combined. Stir in dill.
• Spoon sauce over salmon and serve