Name: Salmon Piccata
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 serving
Ingredients: 5 ounces salmon, skin off; Kosher salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 1 teaspoon slivered garlic; 1 teaspoon minced shallots; 2 ounces canned cannellini beans, rinsed and drained; 1 cup spinach; 1 ounce lemon juice; 1 ounce vegetable or fish stock; 1 tablespoon capers, lightly chopped; 1 tablespoon unsalted butter, at room temperature; 1 tablespoon fresh parsley, chopped

Directions

Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.

Salmon Piccata

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