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.
SALMON PICCATA RECIPE - RECIPES.NET
Salmon piccata is a tasty, less intimidating version of the Italian dish. This recipe uses lemon, capers, garlic, and white wine for authentic flavors.
Provided by Celina Hawkins
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to coat evenly. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally.
- Add 3/4 cup stock or broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Whisk cornstarch together with the reserved 1/4 cup stock or broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
Nutrition Facts : CarbohydrateContent 12.21g, CholesterolContent 110.62mg, FatContent 32.93g, FiberContent 0.94g, ProteinContent 37.77g, SaturatedFatContent 9.55g, ServingSize 4.00 , SodiumContent 689.21mg, SugarContent 0.00, UnsaturatedFatContent 10.75g
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