Classic piccata is made with pounded chicken breast dredged in flour, sautéed and served with a lemon-caper butter sauce, replacing chicken with salmon and cutting back on the butter to keep saturated fat in check without sacrificing flavor, This dish comes together quickly, making it perfect for any weeknight dinner. Pair it with a salad and whole grains to complete the meal,
Materials-
- 2 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon fillet, cut into 4 portions
- ½ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- 3 tablespoons minced shallot
- ¼ cup white wine
- ¼ cup cold water
- ½ teaspoon cornstarch
- 1 tablespoon capers, rinsed
- 1 teaspoon grated lemon zest
- 1/2 – 3 tablespoons lemon juice
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped fresh parsley
Instructions
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat until . Salmon dry with paper towels; season with salt and pepper. Add the salmon to the pan, skin-side down; reduce heat to medium and cook, pressing gently with a fish spatula so that the skin can make full contact with the pan. Cook until the skin is crispy and the sides begin to turn opaque, 5 to 9 minutes. Carefully flip the salmon, reduce heat to low and cook until just cooked through, about 1 minute more,
Add the remaining 1 tablespoon oil and shallot to the pan; cook, stirring frequently, until the shallot is lightly golden and fragrant, about 1 minute. Stir in wine and cook until reduced by half,
about 1 minute. Mix water and cornstarch in a small bowl. Add to the pan; bring to a simmer and cook, stirring, until just thickened, about 1 minute. Remove from heat and add capers, smashing them gently with the back of a spoon. Stir in lemon zest and lemon juice as desired for flavor and consistency,
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