SALMON PICCATA STYLE
Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- SLICE THE SALMON CROSSWISE into pieces about 1/2 inch thick, using a very sharp knife.
- HEAT THE CLARIFIED BUTTER in a saute pan or large skillet.
- While the butter is heating, coat each salmon piece with flour, patting to remove the excess.
- When the butter is hot, add the salmon slices and cook until lightly browned and just cooked through, about 2 minutes on each side.
- Transfer the salmon to a plate and set aside.
- POUR OFF AND DISCARD the excess butter from the pan.
- Add the wine and lemon juice to the pan and bring just to a boil, stirring to dissolve the flavorful bits stuck to the pan.
- Boil for 1 to 2 minutes to reduce the liquid slightly.
- Lower the heat and add the chilled butter and capers, with salt and pepper to taste, gently swirling the pan to melt the butter.
- Just before the butter is fully incorporated, return the salmon to the pan and continue swirling to coat the salmon in sauce.
- Divide the salmon among 4 individual warmed plates, spoon the sauce over it, and serve, with lemon wedges on the side for squeezing over the salmon.
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Twaha Styles
[email protected]I'm going to try this recipe this weekend!
vongula sobad
[email protected]I don't have time to cook this recipe.
Thabi Vcardi
[email protected]I'm allergic to salmon, so I can't try this recipe.
talib mahar
[email protected]This recipe is way too complicated. I'm not going to try it.
Kitteniscute678 Sweetnovember04!!
[email protected]I followed the recipe exactly, but my salmon was overcooked.
Amaqhawanentaba Fm
[email protected]This recipe was a bit too bland for my taste.
biniyam tewodros
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out right.
Leila Santiago
[email protected]5 stars! This recipe is a winner.
Fahim Sadir
[email protected]This is the best salmon piccata I've ever had. I will definitely be making it again and again.
Tebello Buthelezi
[email protected]I'm not usually a fan of salmon, but this dish was amazing. The sauce was incredible.
Joy Nnangha
[email protected]This recipe is a game-changer! I've never had salmon piccata so good.
Muhammad Nawasrah
[email protected]Definitely a keeper!
Esther Wambui
[email protected]So good!
Md Hachsn
[email protected]Yum!
Fortress Emmanuel
[email protected]This was my first time making salmon piccata, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Md Aktarul
[email protected]I love salmon piccata, and this recipe did not disappoint. The sauce was tangy and bright, and the salmon was cooked to perfection. I highly recommend this recipe.
banzem bazem
[email protected]This salmon piccata was a hit with my family! The sauce was creamy and flavorful, and the salmon was perfectly cooked. I will definitely be making this again.