Garlic Lemon Salmon Piccata Food

CREAMY SALMON PICCATA

Steps:

• Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
• Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
• Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
• Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
• Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
• Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

GARLIC LEMON SALMON PICCATA

Steps:

• In a shallow baking dish, add flour. Season salmon with salt and pepper (and paprika if desired), then dredge in the flour, and toss until coated.
• In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.
• Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.
• Return salmon to skillet and combine. Garnish with parsley and serve.

QUICK SALMON PICCATA

Steps:

• Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
• Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
• Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
• Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.

SALMON PICCATA

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.

SALMON PICCATA

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.

LEMON GARLIC SALMON

Steps:

• Sprinkle salmon fillets on both sides with lemon pepper.
• In a large skillet, melt butter over medium high heat; watch carefully not to burn.
• Stir in garlic.
• Place salmon in pan.
• Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.
• Flip fillets halfway through cooking to brown on both sides.
• Sprinkle with lemon juice before serving.
• Serve with lemon wedges and a sprig of parsley.
• Serves 2.
• **If you do not have lemon pepper available, use a little fresh lemon zest mixed with freshly ground black pepper as an alternative.