Salmon Piccata With Maitre D Butter Recipes

SALMON PICCATA

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.

CREAMY SALMON PICCATA

Steps:

• Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
• Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
• Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
• Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
• Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
• Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

SALMON PICCATA

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 WITH MAITRE' D' BUTTER

Steps:

• First Make Butter.
• Maitre' D' Butter :.
• Place the softened butter in an electric mixer.
• Add the garlic.green onions, and parsley.
• Using the paddle attachment, mix at low. speed until well blended. Gradually add the wine and continue to mix until completely incorporated. Increase mixer speed to high and beat for 30 seconds.
• Roll butter mixture into one pound logs on parchment paper.
• Wrap the parchment paper logs with foil.
• Or store in clean containers in the refrigerator for up to four days or in the freezer for up to six months. Serves up to 20 servings.
• Now The Main Course:.
• Wash all fresh produce under cool, running water; drain well. Season the salmon fillet with salt and pepper and grill on a char-grill to desired doneness. (Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds.) Add 2 ounces of the Maître D' butter to a heated sauté pan. Add Sliced onions and Sliced peppers and cook until heated through. Add the heavy cream and cooked linguine. Reduce the cream by half. Place the pasta mixture in pasta bowl. Place the grilled salmon on top of the pasta and garnish with shaved Parmesan cheese and bias sliced chives.

SALMON PICCATA

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.