GRILLED SALMON PICCATA RECIPES
QUICK SALMON PICCATA RECIPE | ALLRECIPES
This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.
Provided by fabeveryday
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
- Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
- Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
Nutrition Facts : Calories 282.8 calories, CarbohydrateContent 9 g, CholesterolContent 53.8 mg, FatContent 17.8 g, FiberContent 1 g, ProteinContent 19.4 g, SaturatedFatContent 5.8 g, SodiumContent 325.5 mg, SugarContent 0.5 g
BEST SALMON PICCATA RECIPE - HOW TO MAKE SALMON PICCATA
Get started on that Mediterranean diet with this recipe by Delish.com.
Provided by Lena Abraham
Categories healthy 30-minute meals weeknight meals fish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season salmon fillets with salt and pepper and dredge in flour, shaking off any excess flour. In a large skillet over medium heat, heat olive oil. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon to plate and tent with foil to keep warm while making sauce. Melt butter in pan and stir in garlic. Cook until fragrant, 1 to 2 minutes, then stir in flour. Cook 1 to 2 minutes more, until lightly golden in color and bubbling slightly. Slowly whisk in wine to deglaze, scraping up any brown bits left on the bottom of the pan. Whisk in chicken stock and bring to a simmer and cook until thickened slightly, 4 to 5 minutes. Stir in lemon juice, lemon slices, capers, and sun-dried tomatoes and season to taste with salt and pepper. Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.
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Calories 326.6 per serving
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