Salmon Piccata Recipe
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Ingredients (16)
- 20 oz boneless salmon
- 10.5 oz asparagus boiled
- 10 oz cooked pasta
- 1/4 cup heavy cream
- 1 cup whole wheat flour *
- 1 cup unsalted chicken broth
- 1/2 tsp ground black pepper divided
- 2 tbsp olive oil
- 2 tbsp brined capers drained
- 3 tbsp white wine
- 1/2 tsp salt divided
- 1 tbsp garlic minced
- 1 tbsp unsalted butter
- 2 tbsp lemon juice
- 4 lemon slices for garnish
- 2 tbsp parsley chopped
INSTRUCTIONS
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.
(*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 ounce of whole wheat flour.