Salmon Piccata
Flaky and succulent, this Salmon Piccata is a twist on a classic Italian-American recipe. The buttery lemon-caper sauce is the perfect compliment for the salmon.
Ingredients
- 1 lb Salmon 4 fillets
- 2 Tablespoons Avocado oil
- 3 Garlic cloves minced
- 2 Tablespoons Capers
- 1 Lemon Zest and juice
- 5 Tablespoons Butter Cold
- 2 teaspoons Flour
- 1 Cup Dry white wine
Instructions
- In a sauté pan, add 2 tablespoons of avocado oil and heat over medium heat.
- Pat the salmon fillets dry and season with salt and pepper.
- Add the salmon flesh side down and cook for 2-3 minutes until the fish forms a crust.
- Remove from the heat and set aside.
- In the same pan, add more oil if needed and sauté the minced garlic for 1 minute.
- Add the flour, wine, capers and lemon juice and whisk to combine.
- Increase heat to medium-high and simmer the sauce until reduced by half.
- Remove pan from the heat and add the butter one tablespoon at a time whisking until the butter is fully incorporated.
- Carefully transfer the salmon back to the warm sauce and allow to simmer for 3-4 minutes, basting with a spoon until salmon is fully cooked.
- Serve with lemon wedges and your favorite side dishes.
Nutrition
Calories: 413kcalCarbohydrates: 6gProtein: 23gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 100mgSodium: 277mgPotassium: 651mgFiber: 1gSugar: 1gVitamin A: 494IUVitamin C: 15mgCalcium: 36mgIron: 1mg
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