Salmon Piccata
Ingredients
The salmon
-
4
5-oz.
salmon filets, skin on
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
The breading
-
¼
cup
white whole wheat flour
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
½
teaspoon
dried thyme
The sauce
-
3
tablespoons
butter
-
⅓
cup
dry white wine
-
¾
cup
chicken broth, separated
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
minced garlic
-
3
sprigs
fresh thyme
-
2
tablespoons
capers
-
1½
teaspoons
corn starch
Instructions
- Remove excess moisture from the salmon filets and sprinkle with salt and pepper; let sit for 10 minutes.
- Mix flour, garlic powder, onion powder, and dried thyme together in a bowl.
- Dredge the salmon filets in the flour mixture to coat both sides.
- Heat a large skillet over medium/high heat and add butter.
- Cook the salmon filets skin-side up for 4-5 minutes on each side, then remove from the pan and keep warm.
- Deglaze the pan with white wine, scraping up any brown bits, then add ½ cup of broth and whisk together.
- Add lemon juice, minced garlic, fresh thyme, and capers to the pan and mix; let simmer.
- Create a corn starch slurry by whisking corn starch into the remaining ¼ cup of broth until smooth.
- Add the slurry to the pan and whisk until the sauce thickens.
- Return the salmon filets to the pan, skin side down, and spoon sauce over them before serving.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
25g
Total carbohydrates
17g
Total protein
18g
Sodium
0mg
Cholesterol
0mg
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