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

Ingredients:

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!

kyndraclaire.com

You may also like...

error: Content is protected !!