Salmon Piccata
I love you piccata until I found out. It was really just baby cows with nice sauce. I also love lamb chops but I can’t bring myself to eat them anymore. It’s funny, but I don’t feel the same way about fish, chickens or other things anyway I thought I’d try this different piccata dish. I’ve made it with chicken and it’s good and I’ve made it now I made it with salmon and it’s good. I encourage you to try it.
Ingredients:
4-6 Salmon fillets with skin on
2 1/2 Tbs butter, divided
2 ta Tbs olive oil, divided
1/4 cup finely chopped shallots (or scallions or sweet onions in a pinch)
4 medium garlic cloves minced
1/2 cup dry white wine (I use Chenin Blanc mostly because I like to drink it too – not too sweet nor too dry:)
1/4 cup chicken broth, divided
~1/3 cup Heavy Cream
2-4 Tbs fresh lemon juice (or key lime juice) – depending upon how ‘lemony’ you like your piccata
1 1/2 Tbs drained capers
1 lemon slices for garnish with flavor iffin you want to get fancy put a slice over each portion
Instructions:
- Seasoned salmon fillets with salt and pepper.
- Melt 1 Tbs butter in a large skillet over medium-high heat. Add 1Tbs oil to pan; swirl to coat. Add cFillets, presentation side down to pan; sauté 3-4 minutes on each side or until done. Remove fillets from pan; keep warm.
- Add remaining oi to pan; swirl to coat. Add shallots or substitute to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly.
- Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
- M mix in 1/4 cup flour and add. 1/4 cup broth ; stir until smooth.
- Remove pan from heat; stir in remaining 1butter, juice, and capers. Place fillets back in pan to warm; spoon sauce over fillets until waarm.
- Sever with isto or rice or noodle. Top wit chopped scallions or chapped parsley.