• Lisa Jarvis

Salmon Piccata



This is a a lightened up seared salmon piccata dish with a delicious lemon, garlic, wine and caper sauce. Not only was this scrumptious, it was also easy! It is a gourmet dish cooked and served up in minutes! The salmon is quickly seared, you make your sauce, and add the salmon back into the sauce, and serve! It is that simple! This is a dish that you will be proud to serve your family, friends or anyone!

Here's what you need: (to serve 4)

4, 6 0z skinless salmon fillets

salt and pepper to taste

2-3 T flour

2 T butter

1 T olive oil

4 garlic cloves minced

1/3 cup dry white wine

1 cup chicken broth

1 t cornstarch

2 T fresh lemon juice

4 T rinsed and drained capers

Fresh parsley to garnish

Lemon slices to serve

Season salmon fillets with salt and pepper to taste and lightly dust both sides with flour. In a large skillet, melt 1 T of the butter. Add the 1 T of olive oil and swirl to mix them. Sear the salmon fillets on both sides about 3-4 minutes per side or until done to your taste. Remove the salmon and place on a plate and cover to keep warm. In the skillet, melt the remaining T of butter. Add the garlic and saute about 1 minute. Add the wine and scrape any browned bits off the bottom of the skillet. Allow the wine to reduce down till it is almost all evaporated. Stir in 3/4 cup of the broth and the lemon juice.. Allow this to boil then let it cook a couple of minutes. Mix the remaining 1/4 cup of broth with the cornstarch with a whisk. Stir this into the wine sauce until it is slightly thickened. Remove the skillet from the heat. Stir in the capers, lemon slices and salt to taste. Finally place the salmon back into the sauce and baste the top to coat each piece. Serve with the parsley on top. You can serve this with any sides of vegetables, or rice, etc. that you would like. Enjoy!


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