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Creamy Salmon Piccata

Creamy Salmon Piccata: A Comforting Weeknight Delight

Creamy Salmon Piccata balances comforting richness with vibrant flavors, perfect for a stress-free weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Skinless Salmon Tender and flaky; skin-on fillets can also be used for added crunch.
  • to taste Salt Essential for seasoning; adjust to your taste preference.
  • to taste Pepper Essential for seasoning; adjust to your taste preference.
  • 1/4 cup Flour Optional for dredging; adds a slight crust for that perfect texture.
For the Sauce
  • 3 tablespoons Unsalted Butter Enriches the sauce; substitute with olive oil for a lighter version.
  • 1 tablespoon Olive Oil Non-stick cooking fat; opt for this for a healthier choice.
  • 2 cloves Garlic Fills the dish with aromatic flavor; fresher garlic heightens the taste.
  • 1/2 cup Dry White Wine Introduces acidity and depth; substitute with chicken broth for non-alcoholic variations.
  • 1 cup Low-Sodium Chicken Stock Serves as the flavor base for your sauce; can choose fat-free for a lighter option.
  • 1 tablespoon Cornstarch Acts as a thickening agent; adjust based on how thick you like your sauce.
  • 2 tablespoons Fresh Lemon Juice Brightens the dish with acidity; always best with freshly squeezed juice.
  • 2 tablespoons Capers Adds a tangy, briny flavor; rinse before using to reduce saltiness.
  • 1/2 cup Reduced Fat Cream or Heavy Cream Creates that creamy sauce texture; evaporated milk can be a lower-fat substitute.
For Garnish
  • 1/4 cup Fresh Parsley Elevates presentation with a fresh touch; dill is a perfect alternative for a different flavor.
  • 2 slices Lemon Not only for garnish but enhances flavor; they add a lovely visual appeal to the dish.

Equipment

  • large skillet

Method
 

Instructions
  1. Begin by seasoning your skinless salmon fillets generously with salt and pepper on both sides for enhanced flavor. If you desire a light crust, dredge the fillets in flour, shaking off any excess.
  2. In a large skillet, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Carefully place the seasoned salmon fillets into the skillet and cook for about 4 minutes on each side.
  3. In the same skillet, reduce the heat to medium and add an additional tablespoon of unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds.
  4. Deglaze the skillet with ½ cup of dry white wine, boiling for 1-2 minutes to reduce slightly, scraping up any browned bits.
  5. Pour in 1 cup of low-sodium chicken stock and 2 tablespoons of fresh lemon juice. Bring to a rolling boil for about 1 minute.
  6. Mix 1 tablespoon of cornstarch with a splash of reserved broth, stir to combine, and then add to the pan, stirring until the sauce thickens.
  7. Stir in ½ cup of cream and 2 tablespoons of rinsed capers, then return the salmon fillets to the skillet, spooning the sauce over them. Simmer for another minute.
  8. Garnish with freshly chopped parsley and lemon slices before serving.

Nutrition

Serving: 1servingCalories: 415kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 480mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Perfectly season salmon fillets and avoid overcooking for a juicy dish. Use fresh ingredients for the best flavor.

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