Salmon Piccata

I’m always looking for a good fish or seafood recipe. My eating habits are not always so healthy, and after I quit smoking I put on some unwanted love handles. So yes, fish is always on my menu. I kind of adapted this recipe from one that I had for chicken, I mixed it up a little, and it came out pretty delicious. As usual I kept it quick and simple!


What you’ll need:

  • 4 (6oz) salmon fillets
  • 1/4 cup flower
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup  dry white wine
  • 1 cup chicken stock
  • 1 tsp cornstarch
  • 3 tbsp lemon juice
  • 4 tbsp rinsed capers
  • lemon slices
  • salt and pepper

Season both sides of the salmon with salt and pepper. Melt one tbsp of butter and one tbsp of oil in a skillet. Add salmon and sautè for one minute on each side. Sprinkle flour on each side of the fish and continue to sautè for another 3 minutes on each side. Transfer fish to a plate and set aside.

Add remaining one tbsp of butter to the pan and melt. Add garlic and sautè for another minute. Add wine and bring to a boil, cook for 3 minutes. Add 3/4 cup of the chicken stock and lemon juice. Bring to a boil and cook for 3 minutes. Combine the remaining 1/4 cup of chicken stock with the cornstarch, mix well and stir into the liquid in the pan. Stir for one minute until the sauce thickens. Add the capers. Remove from heat and return the salmon to the pan, coating them with the sauce and adding sliced lemon on top. Reheat and serve with rice or pasta.

Bon Appétit!


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