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Salmon Piccata Recipe

By: admin

Salmon Piccata is a popular recipe in the Northwest US where fresh salmon is easy to find. In other states, try to get your hands on the freshest fish possible to bring out the flavors in the dish.

Serves: 4

4 salmon steaks, 1 inch thick
All-purpose flour (for dredging)
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons onion, finely chopped
1 clove garlic, minced
1 heaping tablespoon capers, drained
1/8 teaspoon dried Italian seasonings, crushed
1/2 cup white wine
2 tablespoons freshly squeezed lemon juice
2 teaspoons beef broth

1. Preheat oven to 400 F. Rinse salmon steaks under cool water, pat dry and roll in flour.

2. In a large ovenproof frying pan or saute pan, heat 1/4 cup butter until it melts. Briefly saute the salmon steaks, browning them lightly on both sides.

3. Bake, covered, 10 to 15 minutes until a meat thermometer registers an internal temperature of 140 F, or until salmon is slightly opaque in the thickest part. You may need to cut to test. During this time the meat continues to cook because the meat temperature will rise 5 to 10 degrees after it is removed from the oven and the juices will redistribute. Remove from oven. Reserve liquid in the pan, and transfer salmon onto a warm serving platter.

4. Using the same pan over medium heat, stir into the reserved liquid the onion, garlic, capers and Italian seasonings. Simmer for 5 minutes. Add white wine, lemon juice and beef broth. Stir until well blended. Turn off the heat, whisk in the remaining 3 tablespoons butter until blended. Remove from the heat, pour sauce over salmon and serve immediately.

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