Categorized:
- Healthy
- Main Dish
- Seafood
- Videos
Tagged:
- capers
- chicken broth
- cornstarch
- cream
- dill
- garlic
- lemons
- olive oil
- parsley
- salmon
Creamy Salmon Piccata
Ingredients
- 4 (6 oz) skinless salmon fillets
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth, divided
- 2 tsp cornstarch
- 1/3 cup heavy cream
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1 Tbsp minced fresh dill
- 2 Tbsp capers, rinsed
- 1 Tbsp minced fresh parsley
Instructions
- If you have time let salmon rest at room temperature 10 minutes.
- Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
- Dab 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 - 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 saute just until golden brown, about 20 seconds.
- Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp 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.
- Recipe source: adapted from my Creamy Chicken Piccata
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