Creamy Salmon Piccata

October 11, 2020

20 minutes

medium

serves 4

Hey, I have a question for my foodies… Have you ever wanted to impress a special somebody with a fancy meal but didn’t have hours and hours to prep? Well, you’re not alone I have and it’s nerve-racking. You can always order takeout but if you want to add that wow factor you could make a creamy, “lemondy” (I made this word up by the way) salmon piccata. My creamy salmon piccata is perfect for a romantic lunch or dinner with that special someone or just a great meal for the family. This zesty recipe is guaranteed to impress and leave your taste buzz buzzin’. Leave a comment let me know your thoughts

5 from 2 Reviews

Ingredients

Adjust Servings

	1 Salmon Fillet(s) Buy Fresh
	Salt and Pepper
	1tbsp Italian Seasoning
	¼ cup Flour
	2tbsp Unsalted Butter
	1tbsp Olive Oil
	2tsp Garlic
	1/3 cup White Wine
	1cup Chicken Broth
	1tsp Cornstarch or Flour
	1 Medium Size Lemon
	¼cup Capers Rinse and Drain Capers
	½cup Heavy Cream
	2tbsp Parsley Fresh and Organic Parsley

Directions

Make sure salmon is completely dry by patting both sides. Season both sides of salmon with salt and pepper and Italian seasoning. Add ¼ cup of flour to bowl; coat salmon in flour coating evenly. Shake off excess flour.

Mark as complete

Heat 1 teaspoon butter and 1 teaspoon olive oil in a large nonstick pan or skillet over medium heat. Swirl to combine butter and olive oil. Add the flour-coated salmon; sauté 4 minutes on each side. Transfer cooked salmon to plate and set aside.

Mark as complete

Add 1 tablespoon butter to a pan and melt. Add the garlic; sauté until fragrant. Add wine and bring to a boil cooking until liquid almost evaporates, stirring occasionally. Add ¾ cup chicken broth with lemon juice; bring to a boil and cook for a further minute.

Mark as complete

Mix 1 teaspoon cornstarch with 2 tablespoons reserved chicken broth, whisking well to combine. Add cornstarch mixture to the pan and stir to create a sauce. Cook until sauce slightly thickens, about 1 minute. If the sauce is not thick enough add remaining cornstarch and chicken broth, whisking well to combine and then add to the pan. Stir in ½ cup heavy cream, remove from heat and add the capers.

Mark as complete

Place the salmon fillets in the pan, spooning sauce on top of the salmon. Sprinkle with chopped parsley, lemon slices, and pepper. Serve salmon over rice or pasta. Enjoy!

Mark as complete

Notes

Add as many fillets as required for your serving party

Bookmark