Pat salmon dry with paper towels. Combine cornstarch, salt, and black pepper in a shallow bowl. Coat salmon in cornstarch mixture; shake off excess.
Chicken piccata, who? Salmon has tons of health benefits, so why not add it to this week's dinner menu? Add Gustare Vita capers for a boost of antioxidants and added lemony flavor.
Servings and Ingredients
|4 (4-oz.) each Bristol Bay fresh skinless salmon fillets, 3/4-inch thick|
|¼ c. Hy-Vee cornstarch|
|½ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|2 tbsp. Gustare Vita olive oil|
|1 tbsp. Spice World refrigerated minced garlic|
|⅓ c. dry white wine, such as Sauvignon Blanc|
|2 tbsp. Ingrilli lemon juice|
|¾ c. Swanson 33%-less sodium chicken broth|
|¾ c. Hy-Vee half-and-half|
|2 tbsp. Gustare Vita capers, drained|
|8 oz. Hy-Vee angel hair pasta, cooked al dente|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Paper towels
- Shallow bowl
- Large nonstick skillet
- Meat thermometer
Heat olive oil in a large nonstick skillet over medium heat. Cook salmon 6 to 8 minutes or until lightly golden and fish flakes easily with a fork (145 degrees), turning once halfway through. Transfer salmon to a plate; loosely cover with foil to keep warm.
Add garlic to skillet and saute 30 seconds or until fragrant. Remove skillet from heat; add wine and lemon juice. Return skillet to heat. Cook for 30 seconds, scraping brown bits from the bottom of the skillet. Add chicken broth and bring to a boil. Reduce heat; simmer until liquid is reduced to 2/3 cup.
Stir in half-and-half and capers. Bring to a boil; reduce heat. Simmer for 4 to 5 minutes or until sauce is slightly thickened. Serve salmon with sauce over cooked pasta. Garnish with parsley and lemon wedges, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 600mg
- Total Carbohydrates: 48g
- Protein: 32g
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