Salmon Piccata
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 731
- Total Fat
- 58
- Saturated Fat
- 14
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 35
- Cholesterol
- 109
- Sodium
- 805
- Total: 25 min
- Active: 25 min
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.