Salmon Piccata

Salmon piccata is a switch from the classic recipe but with a new protein that's juicier and far more flavorful than the traditional.

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Course: Main Course

Cuisine: American

Keyword: Salmon Piccata

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serving

To start, prep all of your ingredients. Remove the salmon fillets from the package and season with salt and pepper. Measure out the liquids and mince the garlic.
Now, in a frying pan on medium high heat add a little oil then sear and cook the salmon all the way through. Once the salmon is done remove from the pan and lower the heat the medium.
Add in the minced garlic and capers then cook until garlic until it begins to brown and is fragrant. This will not take long at all and add a little oil or butter to the pan if it looks too dry.
Sprinkle in the flour then mix around in the pan until it starts to bubble a little. The flour needs to have something such as butter or oil so if the pan is dry toss in a tablespoon or two of butter.
Now, pour in the white wine and lemon juice. Allow it to mix in with the flour and thicken while cooking off the alcohol smell. Then, pour in the chicken stock, heavy cream and toss in the parsley.Turn the heat up a little to bring to a simmer then lower it back down. You want it to begin to simmer so that it thickens up nicely. However, you do not want it to boil.
Add back in the cooked salmon. Turn off the heat once thickened and baste the salmon in the sauce.
Allow to cool a bit then serve. Adjust salt and pepper in the sauce before serving. Note, if making noodles with the recipes start the noodles when you start the recipe. This way they are both done around the same time.