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Salmon Piccata

August 17, 2020

Salmon Piccata

Salmon Piccata


24 ounces skinless salmon fillets
sea salt and lemon pepper (or black pepper), to taste
1/4 x cup flour
2 x tablespoons unsalted butter
1 x tablespoon olive oil
4 x cloves garlic minced
1/3 x cup dry white wine
1 x cup low-sodium chicken stock/broth 
1 x teaspoon cornstarch 
3 x tablespoons fresh lemon juice
4 x tablespoons rinsed and drained capers
2-4 x tablespoons coarsely chopped parsley to serve
Cuts of lemon to serve


Add pepper and salt to the salmon fillets and then put some 1 and a half cup of flour to a bowl. Dip and evenly coat the salmon and remove the remaining flour. Preheat the cooking pan and add right away the butter and mix the 1 tablespoon to the butter.

Cook the salmon for a few minutes on every side until golden brown. Move the salmon to a draining tray and have the oil drip off from the salmon. Add the remaining butter and cook the garlic and add right away the wine to the pan. Cook until the wine gets almost evaporated. Mix eventually.

Bring the 3 and a half cup of stock to the pan and add the lemon juice have it boiled until cooked. Mix the cornstarch along with the remaining  1 and a half cup of stock. Put the mixture right away to the pan and mix for 60 seconds. Put the salmon into the coat and have it covered for a few minutes. 

Garnish with parsley and pepper.



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