Salmon Piccata

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
1 serving
Level:
Easy

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.


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