Salmon Piccata Dinner (Print Version)
# Ingredients:
→ Main Protein
01 -
Salmon portions (4 pieces, 5 ounces each)
02 -
Sea salt and freshly ground pepper to taste
03 -
Garlic powder (¼ teaspoon)
04 -
Avocado oil (1 tablespoon)
→ Piccata Sauce
05 -
Cold butter, chopped into chunks (4 tablespoons)
06 -
All-purpose flour (1 tablespoon)
07 -
Fresh garlic, finely chopped (4-5 cloves)
08 -
Chicken broth (1 cup)
09 -
Capers (2-3 tablespoons plus 2 teaspoons juice)
10 -
Fresh lemon juice (¼ cup)
11 -
Fresh parsley (1 tablespoon)
→ Optional Sides
12 -
Plain pasta (8 ounces)
13 -
Fresh broccolini
# Instructions:
01 -
Take salmon out of the fridge 30 minutes ahead of time. Sprinkle each piece with sea salt, freshly ground pepper, and garlic powder.
02 -
Warm avocado oil in a 12-inch cast iron pan over medium-high heat until it shimmers. Put salmon skin-side up for 3 minutes until golden, flip over and cook another 2-3 minutes. Move to a plate and cover loosely with foil.
03 -
Turn heat down to low. Grab some paper towel with tongs and carefully wipe away extra oil from the pan.
04 -
Drop 1 tablespoon butter into the pan with chopped garlic. Stir in flour and let it cook for a minute. Pour in chicken broth bit by bit while whisking, then add caper juice, capers, and lemon juice. Let it bubble, then turn down the heat and mix in the rest of your butter one chunk at a time. Throw in fresh parsley last.
05 -
You can mix the sauce with pasta and put salmon on top, or pop the salmon back in the pan for a quick simmer in the sauce. Add broccolini on the side if you want.
# Notes:
01 -
When you put salmon back in sauce, keep the skin side up so it stays crunchy.
02 -
If you're having pasta, save about ¼ cup sauce before mixing with noodles.