Creamy Salmon Piccata
A light, crunchy crust coats these pan-seared salmon fillets. They are drenched in an easy, creamy lemon-caper sauce and served over hot linguini.
Servings: 4 Servings
Ingredients
For the Salmon:
- 4 Salmon fillets 6 ounces each, skins removed
- ¼ cup all-purpose flour or fine grind semolina flour
- 1 tablespoon snipped fresh dill
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2-3 tablespoons vegetable oil
For the Sauce:
- 3 tablespoons butter divided
- 1 small shallot finely chopped
- 3-4 garlic cloves minced or crushed
- 1 tablespoon all-purpose flour
- ½ cup dry white wine
- ¾ cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup capers drained and rinsed
- 1 lemons thinly sliced
- ¼ cup heavy cream
- fresh chopped parsley
Instructions
For the Salmon Fillets:
- Pat the salmon fillets with a paper towel to remove excess moisture.
- In a shallow bowl combine the semolina flour or all-purpose flour, dill, salt and pepper.
- Dredge the fillets in the flour mixture, shake off the excess and place the fillets on a plate.
- In a large skillet set over medium-high, heat the oil and place the fillets into the skillet. Cook the salmon for 4 minutes, flip and cook an additional 2 minutes (for medium rare) or according to your preference.
- Remove the salmon fillets, place on a plate and cover with foil to stay warm.
For the Lemon Sauce:
- Melt 2 tablespoons of the butter in the skillet and sauté the shallots until soft and translucent, about 1-2 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the remaining tablespoon of butter to the skillet and when it has meted sprinkle the flour over the shallot/garlic mixture. Stir and cook for 1-2 minutes; then pour in the wine stirring to remove any bits stuck on the bottom. Pour in the chicken broth, lemon juice, capers and lemon slices. Bring the sauce to a boil and immediately reduce to low and simmer the sauce for 5 minutes.
- Whisk in the cream and simmer for another minute.
- Add the salmon fillets back to the skillet, spooning sauce over them and simmer for another minute.
To serve:
- Spoon a puddle of the sauce into individual pasta bowls and add a portion of cooked linguine.
- Place a salmon fillet and lemon slices on each serving, add more sauce over the salmon and pasta and garnish with chopped parsley or fresh dill sprigs.
Notes
- Cooking time for the salmon will depend on the thickness of the fillets.
- Be sure to rinse and drain the capers as they are preserved in a salty brine.
- Other options for pasta would be spaghetti, fettuccini, bucatini or pappardelle
Nutrition
Serving: 1 | Calories: 777kcal | Carbohydrates: 41g | Protein: 44g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1089mg | Fiber: 3g | Sugar: 3g
