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SALMON PICCATA


  • Author: Chefjar

Description

Salmon piccata is made with salmon fillets, butter, capers, and broth. My recipe for salmon piccata is a favorite in my home, and an easy go-to-meal for any day of the week. With a preparation time of less than 20 minutes, and cooking for roughly the same amount of time, dinner served (!) will take on a whole new meaning once this gorgeous dish is put on the table.


Ingredients

  • FOR SALMON
  • Salmon fillets ( with skin or skinless)-6 x 200 g
  • Italian seasoning- 1 tsp
  • Salt- 1/2 tsp
  • Black pepper/ white pepper-1/ 2 tsp
  • All- purpose flour- 1/2 cup
  • Butter- 1 tbsp
  • Olive oil- 1 tbsp
  • PICCATA SAUCE
  • Butter - 1 tbsp
  • Garlic cloves ( minced)- 5
  • Chicken broth- 1 1/2 cup, plus 4 tbsp to dissolve cornstarch
  • Cornstarch- 1 tbsp
  • Whole black peppercorns- 1/2 tsp
  • Italian peperoncino- 2 ( optional)
  • Fresh lemon juice- 3 tbsp
  • Carpers- 4 tbsp
  • FOR SERVING
  • Fresh parsley ( finely chopped)- 3 tbsp
  • Lemon slices- 4-5

Instructions

  1. In a shallow dish mix 1/2 cup flour with Italian seasoning, 1/2 tsp salt and 1/2 tsp black pepper. Evenly coat each salmon fillet with flour mixture. Shake off any excess flour.Salmon piccata
  2. In a large pan melt 1 tbsp butter, then add 1 tbsp of olive oil and mix through the melted butter. Add the salmon fillets and fry 8 minutes ( 4 minutes per side) over medium heat. Transfer onto a large plate, cover with foil & set aside for a white.Salmon piccata
  3. Melt the remaining 1 tbsp butter in the same pan. Add the garlic & sauté until fragrant but not browned.Add 1 1/2 cup of chicken broth. Bring to boil and cook until liquid a little bit evaporates. Add the peperoncino, whole black peppercorns, fresh lemon juice & mix well. Cook another 2 minutes. In a small cup dissolve 1 tbsp of cornstarch with 4 tbsp of broth/water; add gradually the cornstarch to the sauce, whisking well to avoid any lumps.Cook until the sauce is slightly thickened.Salmon piccata
  4. Remove the pan from heat. Stir in capers. Place the salmon fillets back into the pan, evenly coat each fillet in the sauce.
  5. Sprinkle with the chopped parsley and black pepper. Serve with lemon slices over rice or steamed veggies.
  6. Enjoy!
  • Category: Seafood/Salmon recipes
  • Cuisine: Italian