Salmon Piccata
Serves 410 mins prep20 mins cook
This Salmon Piccata with a spicy herb crumb is one of my latest obsessions, and trust me, it is fantastic! This is perfect for an easy weeknight dinner because it comes together in 30 minutes! The fresh ingredients and ease are going to make this Salmon Piccata recipe quickly added to your weekly rotation!
0 servings
What you need
Instructions
0 Spicy Herb Crumble: Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 minutes. Remove and wipe out the pan. 1 Piccata Sauce: First you need to brunoise (finely dice) your shallots. Then to your wiped out pan, add 1 tablespoon butter and let melt a little. Then add your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 minutes on medium, making sure they don’t burn. Add miso and mix well. Add capers, caper brine and wine. Reduce by half on medium heat. 2 Salmon: Preheat another pan for 2-3 minutes on medium-high. Dry your salmon very well and season with salt and pepper to taste. 3 Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 minutes on medium-high. Carefully flip and cook 1 minute for medium-rare. Add a minute or two longer if you liked it cooked more. 4 Back to the Piccata Sauce: Add the juice of ½ a lemon to your sauce. Cook for 1 minute. Turn off the heat and 4 tablespoons butter and emulsify. 5 Add the chives and parsley to the panko. 6 Top the salmon with the piccata sauce and then the panko. Enjoy!View original recipe