Salmon Piccata

Recipe

Main Dish
Salmon Piccata

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
5min
Prep
20min
Total

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    Description

    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.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    • Plate
    • Foil

    Directions

    1. Pat salmon dry with paper towels. Combine cornstarch, salt, and black pepper in a shallow bowl. Coat salmon in cornstarch mixture; shake off excess.

    2. 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.

    3. 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.

    4. 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.

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 85mg
    • Sodium: 600mg
    • Total Carbohydrates: 48g
    • Protein: 32g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 60%
    0%
    Potassium 10%

    Recipe Source:

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