This salmon piccata recipe puts a seafood twist on the classic Italian dish. The tangy lemon-caper sauce complements the tender salmon perfectly, creating a dish that's both elegant and satisfying.
Ingredients: 4 salmon fillets. Salt and pepper to taste. 1/4 cup all-purpose flour. 2 tablespoons olive oil. 2 tablespoons capers, drained. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons unsalted butter. 2 tablespoons chopped fresh parsley.
Instructions: Season salmon fillets with salt and pepper. Dredge each fillet in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook until golden brown, about 4-5 minutes per side. Remove salmon from skillet and set aside. In the same skillet, add capers and minced garlic. Cook for 1 minute. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer until sauce reduces slightly, about 2-3 minutes. Stir in butter until melted and sauce thickens. Return salmon to skillet and spoon sauce over fillets. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
AISKRIM KIFAYAH KEDAH