Salmon Piccata
Heirloom Spice Co.
4
10 minutes
15 minutes
Italian
Dinner/Side
Bright, buttery, and full of fresh flavor, this Salmon Piccata is an easy way to elevate weeknight dinner. Tender salmon is pan-seared until golden, then finished in a lemony pan sauce with Scampi Blend, capers, and fresh herbs. Serve it with pasta, rice, or roasted vegetables to soak up every last drop of that delicious sauce.
Ingredients
4 (4 ounce) skinless salmon fillets
2 tablespoons olive oil
1 shallot, finely diced
1 tablespoon Scampi Blend
¼ cup dry white wine
½ cup chicken or vegetable stock
2 tablespoons capers
½ lemon, juiced
2 tablespoons cold butter
fresh parsley and lemon slices for garnish
Directions
Pat salmon dry and season both sides with salt and pepper to taste.
Heat olive oil in a 12-inch nonstick skillet over medium heat.
Add salmon flesh-side down, and cook undisturbed for about 5 minutes or until a golden brown crust has formed and the salmon releases easily from the pan. Flip salmon and cook until internal temp reaches 130ºF (about 2 minutes more, depending on thickness of fish). Transfer cooked salmon to a paper towel lined plate.
To the same skillet add the shallots and sauté over medium heat until translucent, about 2-3 minutes. Add the Scampi Blend and stir to combine.
Add wine to skillet and simmer for 2 minutes.
Add stock and simmer for another 4 minutes or until reduced by about ⅓. Stir in capers and lemon juice.
Turn off heat, add cold butter and stir until sauce is smooth and glossy.
Add salmon back to the skillet and spoon sauce over the fillets.
Garnish with fresh parsley and lemon slices if desired.
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