Salmon Piccata With Velvety Sauce
What’s really special about this salmon piccata is the buttery-soft texture of the fish. It’s so tender, so soft that you immediately fall in love with it. Searing fish in butter and oil helps achieve that kind of texture. But so does the temperature to which you cook your salmon. I seared on one side for about 2 minutes, until the internal temperature reached about 115F-120F, then flipped and seared for another minute....