Creamy Salmon Piccata
Salmon fillet grilled to a T with a soft and tangy lemon dill sauce and garnished with salted capers. Easy and really tasty salmon dish!
INGREDIENTS
4 skinless salmon fillets (6 oz)
1 tablespoon of vegetable oil
Salt and freshly ground black pepper
1 tablespoon chopped garlic (3 cloves)
1 1/4 cups + 1 tsp. Low-sodium chicken broth , divided
2 teaspoons cornstarch
1/3 cup cream
2 tablespoons of fresh juice
1 tablespoon butter
1 tablespoon chopped fresh fennel
2 tablespoons capers, rinse
1 tablespoon chopped fresh parsley
INSTRUCTIONS
1.If you've got time, let the salmon sit at temperature for 10 minutes.
2.Heat a 12-inch non-stick skillet over medium-high heat. Add vegetable oil .
3.Brush the salmon with a towel . Season each side lightly with S&P.
4.Place within the skillet and burn until rock bottom is golden, about 4 minutes. Turn slowly and continue cooking until the salmon is cooked through, about 2 to three more minutes.
5.Transfer the salmon to a plate and canopy with foil to stay it warm, leaving about 1 teaspoon of oil within the pan. Add the garlic and saute until golden, about 20 seconds.
6.Pour in 1 1/4 cups of chicken broth and simmer until stock has reduced by half, about 4 minutes. Meanwhile, during a small bowl, beat 1 tbsp. Cornstarch soup broth.
7.While stirring, pour the cornstarch mixture into the reduced broth mixture. Cook and stir until thickened, about 1 minute.
8.Add cream, butter, lemon and fennel. Remove from heat, return the salmon to the pan.
9.Pour the sauce over the salmon. Sprinkle with capers and parsley. Serve immediately.
