Easy Salmon Piccata
Ingredients
The salmon
-
16
ounces
Salmon
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
The sauce
-
2
teaspoons
Olive Oil
-
3
tablespoons
Unsalted Butter
-
1
large
Shallot
-
3
cloves
Garlic
-
¾
cup
Chicken Broth or Vegetable Broth
-
¼
cup
Lemon Juice
-
2
teaspoons
Lemon Zest
-
3
tablespoons
Capers
-
2
tablespoons
Arrowroot Starch or Tapioca Flour or Cornstarch
-
2
tablespoons
Italian Parsley
Instructions
- Season the salmon filets with sea salt and black pepper, then set aside.
- Chop the shallot, mash the garlic, and prepare the lemon juice and zest.
- Heat olive oil in a pan over medium-low heat and prepare a square of parchment paper.
- Press the parchment paper into the pan and place the salmon filets skin-side down on it.
- Cook the salmon undisturbed for 5 minutes.
- Gently flip the salmon and cook for an additional 4-5 minutes until done.
- Remove the salmon and add butter to the pan.
- Sauté shallots and garlic in the melted butter for 1-2 minutes.
- Add broth, lemon juice and zest, capers, and starch, stirring until the sauce thickens.
- Return the salmon to the pan, spoon the sauce over it, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
60mg
You might also like