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A fresh twist on a classic Italian dish, this Salmon Piccata features seared salmon fillets in a bright, buttery lemon-caper sauce. This elegant yet simple dish is perfect for a Shavuot.
3 to 5 slices salmon fillet
6 tablespoons butter, divided
3 garlic cloves, minced
1/2 cup Tuscanini White Wine
2 tablespoons Tuscanini Capers
juice of 1 lemon
salt
black pepper
2 teaspoons honey (optional)
fresh checked and chopped parsley, for garnish
Allow the salmon to come to room temperature. Pat dry and season generously with salt and pepper.
Melt two tablespoons butter over medium high heat. Once melted, add the salmon skin-side up to the pan. Sear for six minutes. Flip and sear for an additional six minutes. Transfer the salmon and set aside.
Wipe the pan clean and add a tablespoon of butter. Melt the butter over low heat and add the minced garlic. Allow the garlic to cook for about a minute or until fragrant.
Pour in the white wine and bring to a simmer. Allow it to cook for about two minutes or until it reduces a bit.
Add in the capers and lemon. Add one tablespoon of butter and stir into the sauce. Once it is incorporated, add in the rest of the butter one tablespoon at a time.
Add the salmon to the pan.
This next step is not traditional, but I like lightly drizzling the salmon with honey.
Baste the salmon with the sauce until fully cooked – about five minutes. Garnish with fresh parsley.
Sponsored by Tuscanini
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