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.
SALMON PICCATA WITH HERBED PASTA
Steps:
- Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
- While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
- In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
- Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
- Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.
QUICK SALMON PICCATA
This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.
Provided by fabeveryday
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 9 g, Cholesterol 53.8 mg, Fat 17.8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 325.5 mg, Sugar 0.5 g
SALMON PICCATA WITH MAITRE' D' BUTTER
Char-grilled salmon served on top of linguine tossed with onions and peppers, garlic and wine butter sauce, and topped with Parmesan shavings and fresh chives.
Provided by ExtremeFoodLover
Categories Sauces
Time 25m
Yield 1 dinner, 1 serving(s)
Number Of Ingredients 14
Steps:
- First Make Butter.
- Maitre' D' Butter :.
- Place the softened butter in an electric mixer.
- Add the garlic.green onions, and parsley.
- Using the paddle attachment, mix at low. speed until well blended. Gradually add the wine and continue to mix until completely incorporated. Increase mixer speed to high and beat for 30 seconds.
- Roll butter mixture into one pound logs on parchment paper.
- Wrap the parchment paper logs with foil.
- Or store in clean containers in the refrigerator for up to four days or in the freezer for up to six months. Serves up to 20 servings.
- Now The Main Course:.
- Wash all fresh produce under cool, running water; drain well. Season the salmon fillet with salt and pepper and grill on a char-grill to desired doneness. (Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds.) Add 2 ounces of the Maître D' butter to a heated sauté pan. Add Sliced onions and Sliced peppers and cook until heated through. Add the heavy cream and cooked linguine. Reduce the cream by half. Place the pasta mixture in pasta bowl. Place the grilled salmon on top of the pasta and garnish with shaved Parmesan cheese and bias sliced chives.
Nutrition Facts : Calories 8177.7, Fat 778.5, SaturatedFat 487.1, Cholesterol 2175.7, Sodium 6001, Carbohydrate 207.5, Fiber 12.8, Sugar 14.7, Protein 99.6
PAN-POACHED ALASKAN SALMON PICCATA
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
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
SALMON PICCATA STYLE
Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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