Salmon Piccata
There’s no secret that salmon is readily available almost everywhere that you go. It just so happens to be one of the top farm raised fish on the market. Now, this blog is not about the difference between farm raised vs fresh salmon, that’s for another blog. This blog is about a different way to prepare a fish that I know my readers can find with ease in any market.
Salmon happens to be one of those “smelly fish”. You know, the fish that everybody thinks of when they say “fish taste fishy.” Well that “fishy” taste is a double edge sword. The reason why salmon has a strong scent is from the oily skin that it has and that oily skin produces omega-3. It’s the same stuff that doctors rave over because of the heart health benefits. Although they’ll recommend a pill, I say just eat the skin of fish. This is why I love eating crispy fish skin over taking an omega-3 pill that’ll have me belching the taste of fish all day. So, if you have the right recipe you can eliminate the pill too.
I once recorded this dish when I was working with another group and it never got to see the light of day. It was sad because it’s a really great dish. Although I do recall that person using my picture and recipe in his own blog post, I guess we can call that flattery.
This dish is one of those quick meals we all love after a busy work day or week. Only a few ingredients, some quick chopping of vegetables and dinner is ready on the table with a nice glass of wine.
Salmon picatta is a play of the classic chicken picatta. Lemon’s, white wine, capers, parsley and butter. The sauce is a dance party in your mouth. If you haven’t tried capers before, these little berries are sure to give you a nice bright flavor the same way an olive would.
You can serve this dish with roasted potatoes, rice, pasta or a nice salad on the side, the choice is totally yours. Please feel free to substitute the salmon with any fish you like or switch out for chicken.
Salmon Piccata
Ingredients
- 2 tablespoons of canola oil
- 3 tablespoons unsalted butter
- 4 salmon filets 6-8 oz.
- 2 teaspoons creole seasoning
- 1 tablespoon rosemary chopped
- ¼ cup flour
- 2 shallots chopped
- 2 cloves garlic chopped
- ¼ teaspoon dry thyme
- ¼ teaspoon dry oregano
- ½ cup white wine
- zest of 1 lemon
- juice of 1 lemon
- 4 oz. capers drained
- ¼ cup heavy whipping cream
- 2 tablespoons unsalted butter
- ½ cup of parsley chopped
- 1 lbs. angel hair cooked
Instructions
- Season salmon evenly on both sides with creole seasoning and rosemary lightly dredge in flour.
- In a cast iron skillet over medium high heat oil and 3 tablespoons butter. Add salmon cook for 2 minutes each side. You can place in a 200-degree oven while you finish the sauce.
- Remove the salmon from skillet. Now, in the same skillet add shallots and cook for 2 minutes, add garlic, thyme and oregano. Stir until fragrant, then add wine, lemon zest, lemon juice, capers and cook for 2 minutes, add heavy cream bring to a boil. Cut off heat and stir in 2 tablespoons of butter and parsley.
- Take salmon out of oven place over angel hair and pour sauce over evenly.
Notes
