How To Make Lemon Salmon Piccata
Swap out the meat and use fish in this salmon piccata recipe. The creaminess of this dish is balanced out by the zestiness of the lemon.
Serves:
Ingredients
- 1tbspbutter
- 1tbspolive oil
- 4salmon fillets
- 1tspsalt
- ½tsppepper
- ½tspgarlic,minced
- ½cupchicken broth
- 1½lemon juice
- 3tbspcapers,drained
- ½cupcooking cream
Instructions
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Pat the salmon fillets dry and sprinkle salt and pepper on each side.
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Heat butter and olive oil in a skillet and add the salmon fillets skin down. Cook on each side for 4 to 5 minutes and then remove them from the pan.
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Add garlic to the pan and cook for a minute. Add the chicken broth and bring to a quick boil. Simmer for 5 to 6 minutes till the broth has reduced to half. Mix in the lemon juice and capers.
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Add the cream and let this simmer for two minutes. Add the salmon fillets back to the pan. Check and adjust the seasoning and turn off the flame. Serve immediately.
Nutrition
- Calories: 999.28kcal
- Fat: 70.88g
- Saturated Fat: 21.34g
- Trans Fat: 0.12g
- Monounsaturated Fat: 21.50g
- Polyunsaturated Fat: 16.35g
- Carbohydrates: 3.80g
- Fiber: 0.36g
- Sugar: 1.79g
- Protein: 82.53g
- Cholesterol: 267.09mg
- Sodium: 1021.43mg
- Calcium: 63.02mg
- Potassium: 1519.64mg
- Iron: 1.61mg
- Vitamin A: 147.40µg
- Vitamin C: 23.04mg
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