Enjoy a mouthwatering dish of pan-poached Alaskan salmon piccata. This recipe combines the delicate flavors of fresh salmon with a tangy lemon and caper sauce. It's a perfect blend of savory and citrusy taste that will surely leave your taste buds wanting more. With a preparation time of just 20 minutes, this dish is perfect for a quick and easy weeknight dinner. Serve it with some steamed vegetables and enjoy a healthy and flavorful meal.
Ingredients
- 4 Alaskan salmon fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Directions
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the salmon fillets to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Add lemon juice, chicken broth, and capers to the skillet. Bring to a simmer.
- Cook the sauce for 2-3 minutes until slightly reduced.
- Add the butter to the skillet and stir until melted and incorporated into the sauce.
- Return the cooked salmon fillets to the skillet and spoon the sauce over them.
- Cook for an additional 2 minutes, allowing the salmon to absorb the flavors of the sauce.
- Sprinkle with chopped parsley before serving.
- Serve hot with steamed vegetables or a side of rice.
