Salmon Piccata Style Food

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:

• Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
• Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
• Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
• On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.

SALMON PICCATA STYLE

Steps:

• SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
• HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
• While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
• When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
• Transfer the salmon to a plate and set aside.
• POUR OFF AND DISCARD the excess butter from the pan.
• Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
• Boil for 1 to 2 minutes to reduce the liquid slightly.
• Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
• Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
• Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.

PAN-POACHED ALASKAN SALMON PICCATA

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.

SALMON PICCATA

Steps:

• Season salmon fillets with salt and pepper and dredge in flour, shaking off any excess flour.
• In a large skillet over medium heat, heat olive oil. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon to plate and tent with foil to keep warm while making sauce.
• Melt butter in pan and stir in garlic. Cook until fragrant, 1 to 2 minutes, then stir in flour. Cook 1 to 2 minutes more, until lightly golden in color and bubbling slightly. Slowly whisk in wine to deglaze, scraping up any brown bits left on the bottom of the pan. Whisk in chicken stock and bring to a simmer and cook until thickened slightly, 4 to 5 minutes. Stir in lemon juice, lemon slices, capers, and sun-dried tomatoes and season to taste with salt and pepper.
• Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. 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:

• 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.