Salmon Piccata

Name: Salmon Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 24 ounces skinless salmon fillets; 1 pinch sea salt (or black pepper, to taste); 1 pinch lemon pepper (to taste); 1/4 cup flour; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 cloves garlic (minced); 1/3 cup dry white wine (optional - replace with extra broth, but the wine adds amazing flavour!); 1 cup low-sodium chicken stock (broth, fat free if you can find it); 1 teaspoon cornstarch (or corn flour); 3 tablespoons lemon juice (freshly squeezed); 4 tablespoons capers (rinsed and drained); 2 -4 tablespoons parsley (coarsely chopped to serve); 4 lemon slices (to serve)

A lightened up, easy Salmon Piccata with authentic Piccata flavours of white wine, capers, lemon and garlic. Gourmet cooking in minutes!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

24 ounces skinless salmon fillets
1 pinch sea salt (or black pepper, to taste)
1 pinch lemon pepper (to taste)
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic (minced)
1/3 cup dry white wine (optional - replace with extra broth, but the wine adds amazing flavour!)
1 cup low-sodium chicken stock (broth, fat free if you can find it)
1 teaspoon cornstarch (or corn flour)
3 tablespoons lemon juice (freshly squeezed)
4 tablespoons capers (rinsed and drained)
2 -4 tablespoons parsley (coarsely chopped to serve)
4 lemon slices (to serve)

Steps

Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter.
Sear salmon for 4 minutes on each side or until cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Melt remaining 1 tablespoon butter in the pan. Saute garlic for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. 
Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
Whisk cornstarch (or cornflour) together with the reserved 1/4 cup stock/broth. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat.
Stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. 
Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.

Nutrition Facts (per serving)

Macronutrients

Calories42021% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 360.000

Per Serving Rp 90.000/serving

🏠 Save ~Rp 720.000 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
skinless salmon fillets	24 ounces	Rp 150.000/kg	Rp 360.000
pinch sea salt	1	-	-
pinch lemon pepper	1	-	-
flour	0.25 cup	-	-
unsalted butter	2 tablespoons	-	-
olive oil	1 tablespoon	-	-
garlic	4 cloves	-	-
dry white wine	0.3333333333333333 cup	-	-
low-sodium chicken stock	1 cup	-	-
cornstarch	1 teaspoon	-	-
lemon juice	3 tablespoons	-	-
capers	4 tablespoons	-	-
-4 tablespoons parsley	2	-	-
lemon slices	4	-	-