Salmon Piccata

Here, the richness of the salmon really balances out the tangy zip of the lemon and capers. Throw in those good Omega-3's and you get a healthy and quick weeknight dinner.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Four 5- to 6-ounce skinless wild salmon fillets

1 1/2 teaspoons kosher salt

2 tablespoons olive oil, plus more if needed

1 shallot, chopped

1/3 cup chicken broth or clam juice

3 tablespoons freshly squeezed lemon juice (about 1 large lemon)

2 tablespoons capers, drained

1 teaspoon lemon zest (about 1 large lemon)

2 tablespoons unsalted butter

1 tablespoon Dijon mustard

2 tablespoons chopped Italian parsley

Directions

  1. Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
  2. Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
  3. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.
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