Lemon Salmon Piccata
About
Like chickpeas, cannellini beans easily mash into a high protein versatile spread. This creamy and crunchy toast is full of fiber and heart healthy fats making a perfect choice for breakfast, lunch, or an afternoon snack.
Ingredients
- 1 1/2 tbsp all-purpose flour
- 1/4 tsp white pepper
- 1/4 tsp sea salt
- 1 lbs wild salmon filet, skinless, preferably sockeye
- 2 tbsp olive oil
- 1/3 cup dry white wine such as Sauvignon Blanc
- 1/3 cup low sodium vegetable broth or clam juice
- 1/4 cup lemon juice
- 3 tbsp butter, unsalted
- 1/4 cup capers, drained and rinsed
- 1/4 cup Italian parsley, roughly chopped
- salt and pepper to taste
Directions
- Mix flour, pepper, and salt on a plate.
- Using a sharp knife, slice salmon on the bias into four thin slices.
- Dredge salmon in the flour mixture. You don’t want a heavy coat, just a nice light dusting.
- Heat oil in large sauté pan over medium heat, add salmon. Cook for 3 minutes until golden. Carefully flip and brown for three minutes on the other side. Set salmon aside on a plate.
- Add wine to the pan, stir to scrape up the browned bits. Add lemon juice and broth, increase heat to boil down sauce so it thickens slightly.
- Reduce heat to low, add butter, capers, and lemon juice. Stir until butter melts forming a creamy sauce.
- Add salmon back to pan to warm and coat with sauce.
