Pan Poached Salmon Piccata Food

SALMON PICCATA

Salmon Piccata image

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

Ingredients

Four 5- to 6-ounce skinless wild salmon fillets
1 1/2 teaspoons kosher salt
2 tablespoons olive oil, plus more if needed
1 shallot, chopped
1/3 cup chicken broth or clam juice
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons capers, drained
1 teaspoon lemon zest (about 1 large lemon)
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
2 tablespoons chopped Italian parsley

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 ALASKAN SALMON PICCATA

Pan-Poached Alaskan Salmon Piccata image

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

Provided by Ann

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

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 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g

POACHED SALMON

Poached Salmon image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 cups vegetable stock
1 cup dry white wine, such as Sauvignon Blanc
2 sprigs fresh thyme
2 cloves garlic, smashed
1 shallot, sliced
1 lemon, zested
Two 6-ounce pieces skin-on salmon
Kosher salt and freshly ground black pepper
Arugula salad, for serving
Lemon slices, for serving
Olive oil, for drizzling

Steps:

Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
Serve with an arugula salad, lemon slices and olive oil drizzled on top.

SALMON PICCATA

Salmon Piccata image

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

Ingredients

3 tablespoons extra virgin olive oil
2 small garlic cloves, peeled, crushed
1 1/2 lbs salmon (Wild or Organic)
salt and black pepper (to season)
all-purpose flour (for dusting)
2 tablespoons dry white wine or 2 tablespoons another light dry white wine
3 tablespoons chicken stock or 3 tablespoons fish stock, preferably home made
1 1/2 teaspoons capers, drained
1/2 teaspoon fresh parsley, chopped
2 teaspoons butter
3 -4 slices meyer lemons, slices carmelized
1/2 cup parmesan mashed butternut squash
1 1/2 cups spinach, washed

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