Salmon Piccata
Ingredients
- Four 4 – 6 ounce skinless salmon fillet portions
- ½ tsp kosher or coarse sea salt
- ¼ tsp freshly ground pepper
- 2 Tbsp extra virgin olive oil
- ¼ cup dry white wine
- ¼ cup vegetable broth
- 2 tsp lemon zest
- Juice of 1 whole lemon
- 2 Tbsp butter
- 2 Tbsp brined capers drained
- 1 Tbsp minced fresh flat-leaf parsley
- 1 Tbsp minced fresh dill
- Salt and pepper to taste
- 4 thin slices of lemon for garnish
- 2 cups cooked rice farro, or polenta for serving
Instructions
- All ingredients ready? Let's begin!
- Pat the fish fillets dry with paper towels.
- Season them with salt and pepper on both sides.
- In a large sauté pan or skillet over medium heat, warm 2 tablespoons of olive oil. When the oil is hot, add the fish to the pan and sauté 3 minutes per side until just opaque and golden. The internal temperature should read 140°F when checked with a digital thermometer. Transfer the fillets to a serving platter. The fish will continue to cook while you make the sauce.
- Turn the heat up to medium-high. Add the wine to the pan and deglaze, whisking to incorporate any brown bits in the pan. When the wine bubbles, add the broth, lemon zest, and lemon juice to the pan. Cook until the liquid has reduced by half, whisking often.
- Turn the heat off and whisk in the butter until it melts and the sauce is silky. Sir in the capers, parsley, and dill. Season with salt and pepper to taste.
- Pour the warm sauce over the fish and serve immediately over a bed of rice, farro, or polenta with lemon slices on top of each fillet and green veggies on the side.
Video
Nutrition
Calories: 429kcal | Carbohydrates: 24g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 546mg | Potassium: 901mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg