Salmon Piccata is a simple yet nutritious salmon recipe. It's a fabulously tasty dinner featuring salmon smothered in piccata sauce and cooked to perfection in foil.
Servings : 4Serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
2poundsalmon fillet with skin,rinse and pat dry with paper towels
kosher salt,to taste
fresh ground black pepper,to taste
3tablespoonsbutter
2tablespoonsextra virgin olive oil
3clovesgarlic,minced
1lemon,juiced
3tablespoonscapers
1lemon,cut into round slices
chopped fresh parsley,for garnish
Instructions
Preheat oven to 375˚F.
Line a baking sheet with a large piece of foil.
Season the salmon fillet with salt and pepper and place it in the center of the foil; set aside.
In a nonstick skillet, add butter and olive oil; cook over medium-high heat until butter is melted.
Lower heat to medium and add the minced garlic to the skillet; cook for 20 seconds or until fragrant; swirl the pan around so that you do not burn the garlic.
Stir in the lemon juice and continue to cook for 1 minute. Remove from heat and stir in the capers.
Pour the sauce over the salmon fillet. Arrange a few slices of lemon over the salmon.
Fold the sides of the foil over the fish, covering completely and sealing the packet closed.
Bake for 18 to 20 minutes or until cooked through.
Remove from oven, open up the foil, and put the fish under the broiler for 2 minutes or until lightly browned on top.
Remove from broiler and carefully open up the foil, away from your face.
Garnish with fresh parsley, and serve.
Notes
Choosing Salmon: Fresh salmon is your best bet for this dish. If you need to use frozen, let it thaw completely before cooking.
Aluminum Foil Packet: Be diligent about sealing your foil packet. Doing so traps the steam that cooks the salmon, ensuring no tasty juices make a getaway.
Watch the Cook Time: Overcooked salmon can get dry. Check on your fish as you near the end of your cooking time. When it's done, it'll be opaque, and you can flake it easily with a fork.
Leftovers: Let the salmon cool down to room temp, then seal it in an airtight container. Keep it in the fridge for up to 3 days or in the freezer for a couple of months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.