SALMON PICCATA
Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.
PAN-POACHED SALMON PICCATA
This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free!
Provided by CandyTX
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water and lemon juice to a boil in medium-sized skillet.
- Stir in chicken bouillon granules.
- Reduce heat to a simmer and place salmon fillets in pan.
- Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
- Remove salmon from pan; keep salmon warm.
- Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
- Whisk in butter and stir in capers.
- Spoon sauce over fish.
- Season with pepper and sprinkle with parsley.
Nutrition Facts : Calories 194.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 74.4, Sodium 525.2, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 23.2
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
SALMON PICCATA
I love Salmon, and I love Chicken Picatta, so this recipe is a marriage made in heaven! (See "Recipe #294415" for the Butternut Squash referenced in the list of ingredients) To answer the reviewer: The method written in the recipe recommends leaving them in the pan. You could also cook them through after flipping, remove them then make the sauce. They will turn out crispier (more pan fried) that way. The original recipe will result in more of a poached-like Salmon. (When I make it I remove it and transfer it to the oven to finish baking; and double the sauce. I use thicker steak-like pieces of salmon instead of medallions.)
Provided by Cook4_6
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 10 inch non-stick skillet, place 2 tbls of extra virgin olive oil and 1 crushed garlic clove.
- Season salmon medallions with salt and pepper on both sides, scatter a small handful of flour over a plate then dunk salmon into flour on both sides until evenly coated.
- Shake off excess flour, place into the pan with the oil and garlic, turn on medium-high heat. Do not move salmon around until you see the edges of the salmon turn from opaque to whitish-pink.
- Carefully flip over the salmon and let cook for 15 seconds.
- Add the pinot grigio, chicken or fish stock and the capers.
- Continue reducing the sauce until you have about 2 tbls left in the pan. Remove from the heat and swirl in the butter and parsley, until the butter is fully incorporated into the sauce.
- In another 10 inch skillet, heat the remaining 1 tbls of extra virgin olive oil and the second crushed garlic clove until you see some bubbles coming off the garlic clove.
- Add the spinach, season with salt and pepper and carefully twirl the spinach with the oil using tongs until the spinach wilts. (About 1 minute over high heat.).
- Mound the parmesan squash in the back-center of the plate with the wilted spinach behind it. Neatly arrange the salmon medallions and caramelized lemon slices in front of the squash and pour the sauce over the top.
Nutrition Facts : Calories 326.6, Fat 18.1, SaturatedFat 3.6, Cholesterol 93.8, Sodium 185.2, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 34.8
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- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
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