Wednesday, January 30, 2019

Garlic-Lemon Salmon Piccata

Salmon is one of the most widely available and commonly cooked fishes in the United States. There are many ways to prepare salmon, but easily one of my favorites is this Garlic-Lemon Salmon Piccata.

It's super citrusy, a wonderful flavor profile for any fish dish, and adds a burst of bright green color from handfuls of baby spinach and a sprinkle of parsley to finish.

I find that this salmon is never dry because it's pan-seared and cloaked in the delicious lemon, garlic, and white white sauce.

Although the recipe calls for four 6-ounce fillets of fish, you can use smaller fillets if you prefer, which is what I did. I took a side of salmon (weighing just over 1 1/2 pounds) and cut it into relatively equal-sized portions.

Garlic-Lemon Salmon Piccata
Serves 4
(From Delish)

1 cup all-purpose flour
Kosher salt and freshly ground black pepper (I also like to sprinkle paprika on my salmon fillets)
4 (6-ounce) salmon fillets (or equivalent weight salmon in small fillets)
3 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/3 cup freshly squeezed lemon juice
1/4 cup dry white wine
1/4 cup capers, drained
1 lemon, thinly sliced
4 cups baby spinach
Chopped fresh parsley, for garnish

In a shallow baking dish, add flour. Season salmon with salt and pepper (and paprika if desired), then dredge in the flour, and toss until coated.

In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.

Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.

Return salmon to skillet and combine. Garnish with parsley and serve.


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