Salmon Piccata
Servings 4 servings
Calories 293kcal
Ingredients
- 1 pound salmon with skin cut into 4 filets
- Kosher salt + black pepper
- 2 tablespoons avocado or vegetable oil
- 2 shallots minced
- 1/3 cup vegetable broth
- 1/3 cup dry white wine
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon capers drained
- 1 tablespoon fresh parsley minced
- 1 1/2 tablespoons lemon juice
- 1/2 lemon sliced into 1/4" pieces
Instructions
- Salmon. Pat salmon (1 pound) dry with paper towels and sprinkle with salt and pepper on both sides. Heat 1 tablespoon of oil in a large pan over medium heat. Sear salmon (skin side first) on each side until golden brown, about 4 minutes. Set cooked salmon aside on a clean plate tented with foil.
- Sauce. Add the remaining tablespoon of oil to the pan, along with the shallots (2), and cook until softened, about 4 minutes. Add wine (1/3 cup) and scrape up any bits from the bottom of the pan. Add chicken broth, lemon juice (1 1/2 tablespoons), and lemon slices (1/2) and bring sauce to a simmer. Cook until the sauce thickens enough to coat the back of a spoon. Once thick, remove from heat, and add the butter (1 1/2 tablespoons), capers (1 tablespoons), and parsley (1 tablespoons). Taste and adjust seasoning to your liking.
- Assemble. Place 1 salmon filet on each plate and spoon sauce on top. Sprinkle with additional parsley, and enjoy!
Nutrition
Calories: 293kcal | Total Carbohydrates: 5g | Protein: 23g | Fat: 19g | Fiber: 1g | Sugar: 2g | Net Carbs: 4g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com