Lemon Rosemary Salmon Piccata
Writer and Photographer Kyndra Kelly
A refreshing twist on classic chicken piccata brings this salmon to a whole new level of delicious. This sauce could easily be made for up to 4 fillets of salmon. Feel free to replace rosemary with parsley, if desired.
Makes: 2 fillets
2 salmon fillets
1 cup flour (for dredging)
2 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock/broth
1 teaspoon cornstarch
3–4 tablespoons fresh lemon juice
3 tablespoons capers
1/2 cup heavy cream
2–4 tablespoons chopped rosemary
lemon slices and rosemary for garnish
Directions: Season both sides of salmon well with salt and pepper. In a shallow dish, add the flour. Dredge salmon and shake off excess.
In a large skillet, melt butter and oil together over medium-high heat. Add salmon, skin side down, and sauté for 4 minutes on each side, or until the salmon is done to your liking. Transfer salmon to a plate and set aside.
Add garlic to pan and sauté for about one minute. Add white wine and bring to a boil while scraping off the bits on the bottom of the pan. Add stock or broth, plus lemon juice and continue to cook.
Combine cornstarch and 2 tablespoons of broth in a bowl and stir to dissolve any clumps. Pour mixture into the pan, stirring for about a minute or until thickened. Add cream and stir. Add capers and rosemary and return salmon to pan. Garnish with lemons, capers and herbs and enjoy!