4
20 minutes
20 minutes
Salmon piccata is a classic Italian dish that is popular for its light yet flavorful taste. This dish is made by pan-searing salmon portions until they are golden brown and crispy on the outside and moist and tender on the inside.
Directions
- Season the salmon portions with salt and pepper and dredge them in the flour.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the salmon to the skillet and cook for 3-4 minutes on each side, until the center just beings to flake. Be careful not to overcook.
- Remove the salmon from the skillet and set aside.
- Melt 2 tablespoons butter in the pan. Sauté garlic for 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.
- In the same skillet, add the 3/4 cup of the chicken broth and all the lemon juice, and capers. Bring to a boil and let simmer for 2-3 minutes, until the sauce has reduced slightly.
- Whisk cornstarch together with the reserved broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
- Add the salmon portions back to the skillet and spoon the sauce over them.
- Sprinkle chopped fresh parsley over the salmon and serve immediately.