Creamy Salmon Piccata
User Reviews
5.0
75 reviews
Excellent
Creamy Salmon Piccata
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Creamy Salmon Piccata is the classy yet easy salmon recipe you've been waiting for, with a delicious creamy lemon caper sauce!
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Ingredients
- 4 skinless salmon fillets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ¼ cup flour optional
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic medium, minced
- ⅓ cup dry white wine
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1-2 teaspoon cornstarch leveled, or corn flour
- 3-4 tablespoons lemon juice freshly squeezed, adjust to your tastes
- 4 tablespoons capers rinsed and drained
- ½ cup reduced fat cream or heavy cream
- 2-4 tablespoons parsley coarsely chopped to serve
- 4 lemon slices to serve
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Instructions
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
- Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
- Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
- Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Notes
- *Replace wine with extra broth, but the wine adds amazing flavour.*Substitute cream with evaporated milk or half and half to reduce calories and fat.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
21g
(7%)
Protein
38g
(76%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
142mg
(47%)
Sodium
340mg
(14%)
Potassium
1.124mg
(0%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
750IU
(15%)
Vitamin C
66mg
(73%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 340mg | 14% |
| Potassium | 1.124mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 66mg | 73% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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