SALMON PICCATA
Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
- Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.
SALMON PICCATA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
- Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
- Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
- On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.
SALMON PICCATA STYLE
Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
- HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
- While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
- When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
- Transfer the salmon to a plate and set aside.
- POUR OFF AND DISCARD the excess butter from the pan.
- Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
- Boil for 1 to 2 minutes to reduce the liquid slightly.
- Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
- Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
- Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.
PAN-POACHED ALASKAN SALMON PICCATA
This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
- Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 1.8 g, Cholesterol 81.3 mg, Fat 18 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 6.1 g, Sodium 366.9 mg, Sugar 0.4 g
QUICK SALMON PICCATA
This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.
Provided by fabeveryday
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
- Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
- Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 9 g, Cholesterol 53.8 mg, Fat 17.8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 325.5 mg, Sugar 0.5 g
POACHED SALMON WITH CREAMY PICCATA SAUCE
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice
Provided by Messiejessie625
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.
Nutrition Facts : Calories 238.9, Fat 9.1, SaturatedFat 2.4, Cholesterol 58.2, Sodium 324.7, Carbohydrate 3.7, Fiber 0.1, Sugar 0.8, Protein 24
SALMON PICCATA
I love Salmon, and I love Chicken Picatta, so this recipe is a marriage made in heaven! (See "Recipe #294415" for the Butternut Squash referenced in the list of ingredients) To answer the reviewer: The method written in the recipe recommends leaving them in the pan. You could also cook them through after flipping, remove them then make the sauce. They will turn out crispier (more pan fried) that way. The original recipe will result in more of a poached-like Salmon. (When I make it I remove it and transfer it to the oven to finish baking; and double the sauce. I use thicker steak-like pieces of salmon instead of medallions.)
Provided by Cook4_6
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 10 inch non-stick skillet, place 2 tbls of extra virgin olive oil and 1 crushed garlic clove.
- Season salmon medallions with salt and pepper on both sides, scatter a small handful of flour over a plate then dunk salmon into flour on both sides until evenly coated.
- Shake off excess flour, place into the pan with the oil and garlic, turn on medium-high heat. Do not move salmon around until you see the edges of the salmon turn from opaque to whitish-pink.
- Carefully flip over the salmon and let cook for 15 seconds.
- Add the pinot grigio, chicken or fish stock and the capers.
- Continue reducing the sauce until you have about 2 tbls left in the pan. Remove from the heat and swirl in the butter and parsley, until the butter is fully incorporated into the sauce.
- In another 10 inch skillet, heat the remaining 1 tbls of extra virgin olive oil and the second crushed garlic clove until you see some bubbles coming off the garlic clove.
- Add the spinach, season with salt and pepper and carefully twirl the spinach with the oil using tongs until the spinach wilts. (About 1 minute over high heat.).
- Mound the parmesan squash in the back-center of the plate with the wilted spinach behind it. Neatly arrange the salmon medallions and caramelized lemon slices in front of the squash and pour the sauce over the top.
Nutrition Facts : Calories 326.6, Fat 18.1, SaturatedFat 3.6, Cholesterol 93.8, Sodium 185.2, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 34.8
PAN-POACHED SALMON PICCATA
This is one of Tom's special meals that he makes when we are having company (or when I bug him enough, I LOVE salmon)... it makes a beautiful dish and it absolutely wonderful! This is from another recipe and he's adjusted the ingredients a bit to our tastes, it's easy to play around with, so feel free!
Provided by CandyTX
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water and lemon juice to a boil in medium-sized skillet.
- Stir in chicken bouillon granules.
- Reduce heat to a simmer and place salmon fillets in pan.
- Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork.
- Remove salmon from pan; keep salmon warm.
- Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.
- Whisk in butter and stir in capers.
- Spoon sauce over fish.
- Season with pepper and sprinkle with parsley.
Nutrition Facts : Calories 194.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 74.4, Sodium 525.2, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 23.2
7-MINUTE SALMON PICCATA
In just a few minutes, with only a few ingredients, using just one pan, we're making an incredible dish featuring one of the world's best pan sauces. Whether you're an expert cook or just getting started, this is one recipe/technique that you must master-and the good news is, it couldn't be simpler.
Provided by Chef John
Categories Salmon Fillets
Time 12m
Yield 2
Number Of Ingredients 11
Steps:
- Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
- Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
- Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
- Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
- Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
- Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 7.9 g, Cholesterol 162.5 mg, Fat 42.8 g, Fiber 2.8 g, Protein 34.7 g, SaturatedFat 19 g, Sodium 361.1 mg
SALMON PICCATA WITH HERBED PASTA
Steps:
- Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
- While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
- In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
- Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
- Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.
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SALMON PICCATA RECIPE - HOW TO MAKE SALMON PICCATA
From honest-food.net
4.9/5 (12)Total Time 30 minsCategory Main CourseCalories 339 per serving
- Salt the salmon well and let it sit on the counter while you chop all the vegetables. Heat the olive oil in a saute pan over medium-high heat. When the oil is hot, pat the salmon dry with a paper towel and set the portions, skin side down, on the hot pan. As soon as they are all set down, jiggle the pan a bit to let them move. If they don't move, just leave them. NOTE: you want to put the fish skin side down regardless of whether the skin is still there or not.
- Let the salmon sear. You want it to sound like bacon sizzling in the pan, maybe a little bit more energetic than that. Use a spoon to baste the top of the fish with the hot olive oil until the flesh turns opaque. After about 5 minutes, check to see if the fish is ready by jiggling the pan again. If the portions move, you are good to go. If not, carefully try to lift them with a spatula. If they are stuck to the pan, leave them. Continue cooking for a minute or two more, then try again. They will lift up easily when you have a perfect sear.
- If you are using thick salmon portions like the ones in the picture, you will want to flip your fish and cook it a few minutes on the other side. The way to do this is to flip one piece, jiggle the pan so that pieces slides around a little, then do the next piece. This way they will release from the pan faster than the first side, and this prevents you from overcooking the fish. Only cook the fish for a minute or two on this second side. NOTE: This is not needed for thin portions.
- When the fish is ready, move it, crispy side up, to a cutting board and grind black pepper over it.
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