Creamy Salmon Piccata
3 people
00h 10
00h 10
This creamy salmon piccata recipe features tender salmon fillets in a rich lemon-caper sauce. A quick, elegant dinner that's bursting with flavour and easy to make
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Ingredients and Method
Ingredients
- 3 ButcherBox.ca Salmon Filets
- ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 tablespoons ButcherBox.ca Rolling Meadows salted butter
- 1 tablespoon extra virgin olive oil
- ¼ cup minced shallot
- ⅓ cup white wine
- ¾ cup heavy cream
- 1 lemon, zested and juiced (about 2 tablespoons lemon juice)
- ¼ cup capers, drained
- 3 tablespoons chopped fresh dill
Method
- Season the salmon on both sides with ¼ teaspoon of the kosher salt and the freshly ground black pepper. Heat 1 tablespoon of the butter and olive oil in a large, non-stick skillet over medium-high heat. Add the salmon to the skillet flesh side up, and cook until golden brown on the bottom and turns opaque on top, 4 to 6 minutes. Flip the salmon and cook for another 2-3 minutes until golden brown. Transfer the salmon to a plate.
- Wipe out the skillet with a paper towel, then return to medium-high, melt the butter, and add the shallot. Cook for 30 seconds, stirring, then add the wine and cook for 1 minute. Add the cream, lemon zest, lemon juice, capers, and remaining ¼ teaspoon kosher salt. Bring to a boil, stirring occasionally, then reduce to medium heat and cook for 5 minutes until the sauce thickens and reduces by a third. Stir in the chopped dill, then add the salmon back to the skillet. Add more salt or pepper to taste. Spoon the sauce over the salmon and serve.
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