A lightened up, quick and easy Salmon Piccata with all of the authentic Piccata flavours of lemon, garlic and capers, and the optional white wine. Have I mentioned before how much I love food? How much I love eating exquisite good food? Cue this salmon.
Anything Piccata sounds so refined and way too complicated to cook, but this recipe is easy, gourmet cooking in minutes!
Originally from Italy, Piccata is traditionally made with Veal. This may not be ‘the real deal’ or ‘the most authentic’ Piccata recipe due to being cooked with salmon, however, the unmistakeable Piccata flavours in this Salmon version are all right there in the skillet! After all, the flavour is all that matters when sitting down to enjoy a plate full of food. Yes?
With this impressive Piccata, we become humble home cooks that can almost pass for 5-star chefs in our own tiny kitchens with screaming children or ear-piercing loud televisions in the background. No one would know with a plate full of this ↓ in front of them.
First, season your salmon with salt and pepper to your tastes. I use lemon pepper for an extra boost of flavour, but you can use black pepper.
Next, dredge in flour…
Fry on each side until golden and cooked to your liking. We love our salmon just cooked and still; pink in the middle.
And minutes later, your left with a delicious version of Piccata. A quick and easy Salmon Piccata.
A version still keeping all of the ‘authentic’ flavours of white wine, capers, lemon and garlic. A version that is healthier, using less butter than most recipes. A version that is simple to make with a gourmet feel. A version you will be proud to serve to anyone, any time! Super Easy Salmon Piccata.
And for dessert? The 3-ingredient Double Chocolate Mousse. Because why not? Especially if you’re planning a romantic Valentine’s Day dinner; anniversary night, or any day for that matter!
Weight Watchers Smart Points: 12 per serve
- 4x 170g | 6 oz skinless salmon fillets
- sea salt and lemon pepper (or black pepper), to taste
- ¼ cup flour
- 2 tablespoons reduced fat butter or ghee (substitute with olive oil if you prefer)
- 1 tablespoon olive oil
- 4 medium garlic cloves, minced
- ⅓ cup dry white wine (optional. Replace with extra broth, but the wine adds amazing flavour!)
- 1 cup low-sodium chicken stock/broth (fat free if you can find it)
- 1 heaping teaspoon cornstarch (or corn flour)
- 3 tablespoons fresh lemon juice
- 4 tablespoons rinsed and drained capers
- 2-4 tablespoons coarsely chopped parsley, to serve
- Lemon slices, to serve
- Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a 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. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
- Mix the cornstarch (or cornflour) with the reserved ¼ cup stock/broth, whisking well to combine. 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; stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.
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