Salmon Piccata: A Symphony of Butter, Lemon, and Capers
In a delightful culinary twist, the humble salmon takes centre stage when paired with butter, lemon, and capers in a dish that exudes genius in its simplicity. Sonja and Alex Overhiser, a dynamic husband-and-wife duo known for their food blog and podcast, have reinvented the classic Italian American salmon piccata by substituting fish for chicken. The result? An even more irresistible rendition that promises to impress even the most discerning palates.
Designed to serve two, this recipe guarantees tender, moist salmon smothered in a luscious buttery sauce, while a light breading adds a satisfying crunch to every bite. A showstopper at the Overhisers’ table, this dish is sure to evoke big wows and culinary delight, and they are eager for you to experience the same gastronomic ecstasy.
SALMON PICCATA
Serves: 4
Diet: pescatarian, gluten-free option, dairy-free option
Ingredients
– Four 6 oz (170 g) salmon fillets, skin on
– ¾ tsp kosher salt
– Freshly ground black pepper
– ½ cup (70 g) all-purpose flour
– 3 Tbsp (45 g) unsalted butter
– 1 Tbsp olive oil
– 1 medium shallot, minced
– ½ cup (120 ml) vegetable broth
– ¼ cup (60 ml) fresh lemon juice
– ½ Tbsp lemon zest
– 3 Tbsp (45 g) capers, drained
– Lemon wheels, for garnishing
– Finely chopped parsley, for garnishing
Directions
(First cook) Allow the salmon to come to room temperature. Season the fillets with the kosher salt and plenty of black pepper. Spread the flour on a plate and dredge each fillet until lightly coated with flour on all sides.
(Second cook) In a large skillet over medium-high heat, heat 1 tablespoon of the butter and the olive oil. When the butter is melted, add the salmon, skin side up. Cook until the bottom is browned, 3 to 4 minutes. Flip and cook skin side down until browned, 1 to 2 minutes; watch to prevent the flour from burning. Transfer the salmon to a plate and reduce heat to low.
(Both cooks) Add another tablespoon of butter to the same pan; when melted, add the shallot and cook, stirring frequently, until transparent and fragrant, about 1 minute. Add the remaining 1 tablespoon of butter and the vegetable broth, lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon back to the pan, skin side down. Bring to a simmer and cook, spooning the sauce over the fish occasionally, until fully cooked, about 5 minutes.
To serve, garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and enjoy.
Tips
– For a chicken piccata version, substitute salmon with two boneless skinless chicken breasts or 4 cutlets (about 1½ pounds or 680 grams).
– Use a food thermometer to ensure the salmon reaches an internal temperature of at least 130°F (55°C) for optimal doneness.
– Pair this dish with a pinot noir for a perfect wine accompaniment.
Experience the joy of cooking together and savour the magic of this salmon piccata dish that promises to elevate your culinary repertoire. For more delectable recipes, visit https://apnews.com/hub/recipes.