Lemon Salmon Piccata
This is one of the dishes that we make often because it's quick and easy but also because of the memories it holds for us. The lemon and garlic pan sauce is perfect sopped up with bread, and the briny tang of the capers complements salmon incredibly well.
Ingredients
- 2 (6 ounce) salmon fillets, skinless, about 1 inch (2.5 cm) thick
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons (1 oz) unsalted butter
- 4 cloves garlic, sliced
- 2 to 3 tablespoons capers, drained and rinsed
- 1/2 cup fish or vegetable stock
- Juice from 1/2 large lemon (about 2 tablespoons)
- Small handful fresh flat-leaf parsley, chopped
- Rustic white bread, to serve (optional)
Instructions
- Season salmon with salt and pepper. Place the flour in a wide shallow bowl and lightly dredge the salmon on all sides.
- In a large skillet over medium heat, warm the olive oil until it sizzles. Arrange salmon in the skillet and cook until the flour has formed into a crispy crust and the salmon is just cooked through, 2 to 3 minutes per side. Move to a plate.
- To the same skillet, add the white wine, being sure to scrape the bottom of the pan to loosen any browned bits. Simmer until the wine reduces by half, about 2 minutes.
- Add the butter, garlic, and capers, and cook until fragrant, 2 to 3 minutes more.
- Whisk in the stock and lemon juice, and cook until the sauce has thickened, 4 to 6 minutes.
- Stir in the parsley and return the salmon to the skillet, spooning the sauce on top of the salmon to coat. Serve with slices of rustic white bread for soaking up the sauce, if desired.
Nutrition
Serving: 1serving | Calories: 536kcal | Carbohydrates: 18g | Protein: 19g | Fat: 39g | Saturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 500mg | Fiber: 1g | Sugar: 2g