Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan