Salmon Piccata
This Salmon Piccata is an easy, gourmet meal that is ready in under 30 minutes. The crispy outside of pan seared salmon is pure ecstasy when topped with a lemon butter and cream sauce with sun-dried tomatoes and capers.
Ingredients
- 2 salmon fillets; skins removed
- 1/4 C. flour
- 1 tbsp butter
- 1 tbsp olive oil
Sauce:
- 3 tbsp butter
- 1/3 C. dry white wine
- 2 tsp minced garlic
- 1/4 C. Sun dried tomatoes; roughly chopped
- 2 tbsp. capers
- 1 juice of half a lemon
- 1/3 C. Whipping Cream
- 1 tbsp. fresh parsley; roughly chopped
Instructions
-
Pat salmon dry, salt and pepper both sides.
-
Coat both sides of salmon in flour and shake of excess.
-
Add 1 tbsp. of butter and 1 tbsp. of olive oil to a nonstick skillet; heat until hot.
-
Add salmon to skillet and cook each side on Medium/High heat for around 4 minutes or until outside is slightly crispy.
-
Remove salmon from skillet and wipe clean.
-
In the same skillet, melt butter on medium/high heat. Add garlic, sun dried tomatoes and capers; saute for around 2 minutes.
-
Add white wine and lemon juice; lightly stir until mixture begin to thicken slightly (around 2 minutes).
-
Add whipping cream and stir until thickened. Stir in fresh parsley. Salt and pepper to taste.
-
Place salmon back into skillet and top with sauce; serve once heated.
Recipe Notes
Lighten things up, by searing the salmon with only olive oil and substituting out half of the butter for vegetable or chicken broth. Whisk a teaspoon of flour in milk in place of whipping cream. A side of brown rice and steamed broccoli could accompany this lighter version.