I wanted to post this recipe earlier, but a trip to beautiful Banff, Alberta (see pictures below), and an unexpected surgery prevented me from doing that. This recipe is one of my favorite, and although I usually use it with chicken, which is what the original recipe calls for, I made it with salmon this time, and it is equally, if not more delicious.
This is a basic recipe for Salmon Picatta in which salmon fillets are dredged in flour, then sauteed in butter and olive oil on the stove top until crisp and golden brown. A sauce is then made in the same pan with broth, lemon juice, capers and parsley. I love capers, anytime I see a recipe with them in it, I always take notice. I recommend this recipe with salmon or chicken, whichever you prefer. I then served the salmon with lemon chive fettuccine and roasted broccoli. I also included the recipe for the roasted broccoli with the recipe for the Salmon Picatta.
- 4 Salmon (about 4-5 oz each) fillets, skin on
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken stock (or chicken broth)
- 1/4 cup brined capers, drained and rinsed
- 1/3 cup fresh parsley, chopped
- Lemon wedges, for serving
Season chicken with salt and pepper. Dredge salmon in flour and shake off excess.
In a large non-stick skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add the salmon, skin side down, to the pan and cook for 4-5 minutes. When salmon is browned, flip and cook the other side for another 3-4 minutes until the salmon is cooked through and flakes easily for a fork. Remove and transfer to plate.
Into the pan add the lemon juice, chicken stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the salmon to the pan (skin side up) and simmer for 5 minutes. Remove salmon to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously, add the parsley and whisk into sauce. Pour sauce over salmon and serve with lemon wedges and roasted broccoli (see recipe below)
- 4-6 cups fresh broccoli florets
- 2-3 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes
Preheat oven to 400 degrees, spread broccoli florets onto a non-stick baking pan. Drizzle the olive oil over the broccoli and toss the florets in the olive oil. Spread the broccoli back into an even layer on the baking sheet. Season with salt and crushed red pepper (depending on your spice tolerance you may want to only use a pinch or so, it is up to you).
Roast the broccoli in the oven for about 20-25 minutes until the broccoli is tender with crispy brown edges. About halfway through, toss the broccoli with a spatula and again spread back out onto an even layer on the baking sheet. This is to prevent over or uneven browning as well as to prevent the broccoli from sticking to the pan. Serve along side the salmon.
This is a great technique that works with so many different vegetables such as cauliflower, carrots, potatoes, parsnips, brussels sprouts, the list is endless.