Creamy Salmon Piccata
Ingredients
The salmon
-
4
pieces
skinless salmon fillets
-
1
Tbsp
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
The sauce
-
1
Tbsp
minced garlic
-
1 ¼
cups
low-sodium chicken broth
-
1
Tbsp
cornstarch
-
⅓
cup
heavy cream
-
2
Tbsp
fresh lemon juice
-
1
Tbsp
butter
-
1
Tbsp
minced fresh dill
-
2
Tbsp
capers
-
1
Tbsp
minced fresh parsley
Instructions
- Let the salmon rest at room temperature for 10 minutes.
- Heat a 12-inch skillet over medium-high heat and add olive oil.
- Dab the salmon dry and season both sides with salt and pepper.
- Sear the salmon in the skillet until the bottom is golden brown, about 4 minutes, then flip and cook until done, about 2-3 minutes longer.
- Transfer the salmon to a plate and cover to keep warm.
- In the same skillet, add garlic and sauté until golden brown, about 20 seconds.
- Pour in 1 ¼ cups of chicken broth and let simmer until reduced by half, about 4 minutes.
- In a small bowl, whisk together the remaining broth and cornstarch, then add to the skillet while whisking.
- Cook and stir until the mixture thickens, about 1 minute.
- Stir in cream, butter, lemon juice, and dill.
- Return the salmon to the skillet, spoon sauce over it, and sprinkle with capers and parsley.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
448
Total fat
27g
Total carbohydrates
3g
Total protein
39g
Sodium
268mg
Cholesterol
151mg
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