One-Pot Wonders
Salmon Piccata Recipe
- Prep time 5 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
Today's salmon piccata recipe introduces a different take on the classic chicken piccata. The cooking method is simple: all you need to do is lightly dust the juicy, flaky salmon in flour and pan-sear it in butter.
The buttered salmon fillets are grilled until golden brown, then finally coated with a deliciously creamy and rich piccata sauce. Seasoned with salted capers and fresh herbs, the piccata sauce brings a burst of flavors from the lemon and white wine that promises to be a crowd-pleaser.
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Ingredients
-
20 ounces
boneless salmon
-
10.5 ounces
asparagus (boiled)
-
10 ounces
cooked pasta
-
1/4 cup
heavy cream
-
1 cup
whole wheat flour (*)
-
1 cup
unsalted chicken broth
-
1/2 teaspoon
ground black pepper (divided)
-
2 tablespoons
olive oil
-
2 tablespoons
brined capers (drained)
-
3 tablespoons
white wine
-
1/2 teaspoon
salt (divided)
-
1 tablespoon
garlic (minced)
-
1 tablespoon
unsalted butter
-
2 tablespoons
lemon juice
-
4
lemon slices (for garnish)
-
2 tablespoons
parsley (chopped)
Directions
- Rub both sides of 20 oz boneless salmon with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.
- Add 1 cup whole wheat flour to a shallow dish, and dredge the salmon fillets in the flour to coat. Shake off excess flour.
- In a nonstick skillet, heat 2 tbsp olive oil over medium heat, add the coated salmon and sear both sides for 10 minutes. Drain excess oil and set it aside.
- Melt the 1 tbsp unsalted butter in a nonstick saucepan over medium heat. Add 1 tbsp garlic, and swirl it through the butter until golden.
- Continue to add 3 tbsp white wine to the saucepan. Reduce to low heat and let simmer. Add 1 cup unsalted chicken broth, 2 tbsp lemon juice, 1/4 cup heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 2 tbsp brined capers to the saucepan. Bring everything to a boil.
- Transfer the pan-seared salmon back to the saucepan for a minute, then sprinkle 2 tbsp parsley and put 4 lemon slices on top. Remove from heat.
- Enjoy the salmon piccata with cooked pasta and steamed asparagus.
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