Salmon Piccata
User Reviews
4.7
42 reviews
Excellent
Salmon Piccata
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A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!
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Ingredients
- 24 ounces skinless salmon fillets
- 1 pinch sea salt or black pepper, to taste
- 1 pinch lemon pepper to taste
- ¼ cup flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ⅓ cup dry white wine optional - replace with extra broth, but the wine adds amazing flavour!
- 1 cup low-sodium chicken stock broth, fat free if you can find it
- 1 teaspoon cornstarch or corn flour
- 3 tablespoons lemon juice freshly squeezed
- 4 tablespoons capers rinsed and drained
- 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.
- Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Melt remaining 1 tablespoon butter in the pan. Saute garlic 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 3 minutes.
- Whisk cornstarch (or cornflour) together with the reserved ¼ cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce.
- Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
Notes
- Be careful not to overcook your salmon or you will lose that fall-apart texture!
Nutrition Information
Show Details
Calories
420kcal
(21%)
Carbohydrates
20g
(7%)
Protein
37g
(74%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
330mg
(14%)
Potassium
1096mg
(31%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
447IU
(9%)
Vitamin C
66mg
(73%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 330mg | 14% |
| Potassium | 1096mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 66mg | 73% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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