Salmon Piccata
Salmon Filets Sauteed in Lemon Juice, White wine and Capers
Equipment
- skillet
Ingredients
- olive oil
- 1 Tbsp Butter
- 2 Salomon Filets
- 3/4 cup white wine
- 1 1/2 tbsp capers
- 1 lemon
- 1 pince black pepper
- 1 pince dried dill weed optional
Instructions
- If your salmon filets are frozen just put them in a bowl of water to thaw. They will be ready to go in 5 or 6 minutes. Put a skillet on at medium high and swirl in enough olive oil to just cover the bottom. And, add the butter.While the skillet getting going put your salmon fillets in a bowl. And, add the lemon juice, lemon rinds, capers, black pepper and white wine. And, a pinch of dill weed if you have some. Gently stir it all together.
- Let it sit for just a minute or two then gently add it all to the skillet. If your salmon filets haven't been skinned put them in the skillet with the skin side up. If they have been skinned put them in with the side that has the gray stripe up. Give them just 2 - 4 minutes depending on how thick they are and how done that you like your salmon. Turn them over and spoon the liquids on to the fillets a few of times as they finish up.Then serve up your Salmon Piccata. I multi tasked for our veggie tonight. It was some broccoli florets that were done in another skillet with some butter and chopped garlic. And, I "baked" a sweet potato in the microwave.
Nutrition
Calories: 93kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 173mgPotassium: 138mgFiber: 2gSugar: 2gVitamin A: 29IUVitamin C: 29mgCalcium: 31mgIron: 1mg
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