My husband’s birthday was last Wednesday, and as a tradition the birthday boy or girl gets to pick what we eat. He chose salmon piccata. Chicken piccata frequents our dinner menu but never salmon. We both love fish so I’m down to try it. After making this dish, I now prefer salmon to chicken.
To get a good sear on salmon, pat dry with a paper towel, and season with salt and pepper. Cook in a large non-stick fry pan with butter and oil. If you have a smaller frypan, cook in batches. When cooking, the fillet will turn from a dark pink to a light pink. Starting from the bottom, moving its way up the fillet. Once it’s about half of the way up, then it is time to flip the fish, about 8 minutes. Continue to cook on the other side for approximately 4 more minute. If you were cooking skin on salmon you would cook longer on the skin side, until the fillet has lighted three quarters of the way up the fillet. Then only cooking 2 minutes on the other side.
Remove the salmon from the pan and set aside while you make the sauce. Add shallots and garlic to the butter left in the pan. Sauté for 2 minutes until translucent. Add white wine and reduce by half, approx 4 minutes. Add sun-dried tomatoes and continue to sauté for 1 minute. Sun-dried tomatoes are not a typical ingredient in a piccata, but I like the sweet, tangy tomato flavour it adds. It is an added layer to the complex flavours of this dish. Add chicken broth, lemon juice, and lemon zest. Bring to a boil and add capers.
In a separate bowl whisk together flour and water. This makes a slurry, which is used to thicken sauces and gravies.
Add slurry to the sauce using a whisk. If the sauce is to thick add a little more chicken stock or water. Taste for seasoning and add salt and pepper if desired. Now is the time to add the fish back to the pan to warm though. Top with chopped parsley. Serve over a pasta of your choice.
Picky Eaters Tip: My picky eater won’t eat salmon. I keep trying to introduce it. I gave him pasta with butter and parmesan.
- 5 6 oz salmon fillet
- Salt and pepper
- 2 tbs butter
- 1 tbs olive oil
- 2 shallots chopped
- 4 cloves of garlic chopped or 1 tsp garlic puree
- 2 TBS sundried tomatoes
- 1/2 cup white wine
- 1 cup chicken stock
- Juice and zest from 2 lemons
- 1/4 cup of capers
- 4 Tbs of slurry 4 tsp flour, 2 TBS + 2 tsp of cold water
- 4 Tbs chopped parsley
- Pat dry salmon and season with salt and pepper
- In a large non-stick frypan, at a medium high heat, add butter and olive oil (If you don’t have a pan large enough cook in batches.
- pan sear salmon approx 8 minutes on one side approx 4 minutes on the other side
- Set fish aside
- Add shallots and garlic to butter, sauté for 2 minutes until translucent
- Add white wine and reduce by half, approx 4 minutes
- Add sun-dried tomatoes and continue to sauté for 1 minute
- Add chicken broth, lemon juice and lemon zest bring to a boil and add capers
- In a separate bowl whisk together flour and water
- Add slurry to the sauce using a whisk
- If the sauce is to thick add a little more chicken stock or water
- taste for seasoning and add salt and pepper if desired
- Add fish back to sauce
- Bring to a light boil
- Add chopped parsley
- Serve over pasta