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.
GLUTEN-FREE FISH PICCATA
Finally! Here is all the flavor of a piccata sauce for fish without the flour. Tart and briny from the addition of capers and whole slices of lemon, this sauce will brighten up any mild white filet.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the fish fillets with salt and pepper.
- Heat the oil and 1 tablespoon butter in a large nonstick skillet over medium high heat. When the fat is sizzling, add 2 fillets and cook until golden brown on the bottom, about 2 minutes. Flip and cook until golden brown on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a serving platter, leaving any fat behind in the skillet. If the skillet looks dry, add another tablespoon of oil. Repeat the cooking process with the remaining 2 fillets and transfer to the serving platter.
- Add the shallots to the drippings in the skillet and cook over medium heat until softened slightly, about 2 minutes. Add the capers and continue to cook until the shallots have completely softened, about 2 minutes more. Add the wine and lemon slices, bring to a simmer and cook, swirling the pan occasionally, until the liquid has reduced by half. Add the lemon juice and remaining 4 tablespoons butter, swirling the pan to emulsify the sauce as the butter melts. Stir in the parsley and season with salt and pepper. Spoon the sauce and lemons over the fish and serve immediately.
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.
GLUTEN FREE SALMON PICCATA
Get a healthy dose of omega-3 fats with this quick and delicious Gluten Free Salmon Piccata. It's fresh, lemony and salty and comes together in under 20 minutes. {gluten-free}
Provided by Karen Kelly
Categories Dinner
Number Of Ingredients 11
Steps:
- Sprinkle salmon with salt and pepper on both sides.
- Pour flour onto a plate and dredge the salmon in flour on both sides. Shake to remove excess.
- Heat olive oil in a pan over medium-high heat.
- Cook salmon about two minutes per side.
- Turn heat down to medium and add garlic. Cook for a minute.
- Add lemon juice, wine and capers. Cook over medium-low for about 6 minutes or until salmon is cooked through.
- Add butter and stir sauce until combined.
- Spoon over salmon and serve with chopped parsley and fresh lemon slices.
Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 1 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 549 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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