Creamy Salmon Piccata
Salmon piccata
Anytime I need a quick and light meal, nothing too heavy, I always cook a Piccata dish. The sauce is normally made with white wine, olive oil and lemon juice. Instead of white wine, I used heavy cream to give it a richer flavor. Normally, the protein is chicken or veal but I love it with a fish since the lemon flavors in the sauce goes perfectly with the saltiness of a fish. I used salmon for this recipe but you could use catfish or mahi mahi since it is a flaky white fish. Get a whole fresh salmon and slice it into 4-6 pieces. Cook your choice of pasta according to the package directions.
Season each piece with 1 tsp of garlic salt and 1 tsp of paprika.
In a large skillet, heat 1 tbsp of olive oil. Once the oil is hot, add the salmon.
Cook 3-5 minutes on each side or until the salmon is fully cooked.
Once fully cooked, set the salmon aside. Add 1 tbsp of butter and 1 tsp of minced garlic to the pan.
Add 1 1/2 cup of chicken broth, 1/3 cup of heavy cream, the juice of 1/2 lemon, 1 tsp of fresh dill and 2 tbsp of capers to the pan. Stir well.
Cook 10-15 minutes or until the sauce has thickened. Season the sauce with salt and pepper to taste.
Once the sauce has started to thicken, add the pasta and toss.
Cook a 5-7 more minutes or until the sauce is creamy.
Add the salmon on top of the pasta and serve! Serve with a salad and breadsticks to make a complete meal. ENJOY!
Salmon Piccata
Ingredients
- 4 salmon filets
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 1/2 cup chicken broth
- 1/3 cup heavy cream
- juice 1/2 lemon
- 1 tbsp butter
- 1 tsp fresh dill
- 2 tbsp capers
- 4 tsp garlic salt
- 4 tsp paprika
- salt & pepper (to taste)
- 1 package pasta of your choice
Instructions
- Season each filet of salmon with 1 tsp garlic salt and 1 tsp of paprika. Cook the pasta according to the package directions.
- Add the olive oil into a pan. Once the oil is hot, add the salmon.
- Cook for 3-5 minutes on each side or until the salmon is fully cooked.
- Remove the salmon and set aside.
- Add 1 tbsp of butter and minced garlic to the pan.
- Once the butter has melted, add the chicken stock, heavy cream, capers, fresh dill and the juice of 1/2 lemon and stir.
- Cook until the sauce starts to thicken.
- Season the sauce with salt and pepper to taste.
- Add the pasta to the sauce and toss well.
- Cook another 5 minutes or until the sauce is thicker.
- Serve the pasta on a plate and top with salmon. Garnish with more fresh dill and serve. ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
