Salmon Piccata with Lemon Miso Sauce

 

2 T. olive oil

1 T. butter or margarine

1 T. garlic, chopped fine

1/2 c. fish or chicken stock

1/2 c. fresh lemon juice

2 T. capers

1 T. cornstarch

1 tsp. red pepper flakes

1 T. white miso (optional)

1 T. parsley, chopped fine, for garnish (optional)

1 1/2 lbs. salmon fillets

 

Preheat oven to 350°. In a medium saucepan, heat oil and butter over medium heat. Add garlic and very briefly sauté until it’s just warmed. Add lemon juice and stock and heat until it barely comes to a boil. Reduce heat to low, add capers and miso and stir to combine. Add a small amount of water to the cornstarch to make a thin paste. Add cornstarch to sauce while stirring and allow to thicken slightly. Place fish fillets in a 9″ by 12″ baking dish. Pour sauce over the top and roast in oven for 20-25 minutes until fish is cooked through.