Salmon Piccata
This is a winner My neighbors almost passed out when I sent them this over for dinner
This is a winner My neighbors almost passed out when I sent them this over for dinner
- Carbohydrate 7.711665 g
- Cholesterol 175.925 mg
- Fat 59.293135 g
- Fiber 1.06530002318323 g
- Protein 21.524505 g
- Saturated Fat 32.0869235 g
- Serving Size 1 1 Serving (294g)
- Sodium 620.1485 mg
- Sugar 6.64636497681677 g
- Trans Fat 5.93935 g
- Calories 705 calories
Step-by-step
- Spray a grill pan liberally with pam spray and heat over med-med hi heat.
- Lightly pepper and salt both sides of salmon
- Put salmon on grill pan Do not touch fish after you have placed on grill. The fish will let you know when it is ready to flip by easily freeing from pan. If it is sticking, it is not ready to turn yet. Usually about 7 minutes on each side depending on the thickness of your filet or how you like your salmon prepared.
- Sauce:
- Melt one stick of butter and one tbsp of olive oil in pan over med hi heat.
- Add Garlic and onions and cook until onions are soft and garlic starts to lightly brown. Add white wine, red pepper flakes and simmer for 5 minutes. Add lemon zest, lemon juice, capers, and dill and simmer another minute.
- Pour sauce over salmon and garnish with lemon slices and dill if desired...enjoy!
How much liquid reduction is required when doubling a white wine and butter sauce for a crowd? Adapting this dish involves more than simply multiplying every measurement by two, because large volumes of liquid behave differently in a wide skillet than small ones do. When increasing the dry white wine and butter quantities for multiple salmon fillets, switch to a broader saute pan to maintain a shallow liquid depth of roughly one-half inch, which ensures the alcohol cooks off within the standard five-minute window without boiling over the edges. Conversely, cutting the recipe in half requires reducing the simmering time slightly to prevent the citrus juice and caper brine from concentrating into an overly salty paste.
Managing the Reduction and Acidity
Butter emulsion relies on gentle heat to suspend milk solids and fat within the wine reduction without breaking the sauce into an oily layer. Thinly slicing the garlic cloves rather than mincing them prevents scorching during the medium-high heat phase, as large pieces release aromatics more gradually into the melting butter and olive oil. Acid from the lemon juice and salinity from the capers chemically brighten the rich fat content of both the butter and the salmon, creating a balanced palate that cuts through the natural oils of the fish. Monitoring the visual cue of the onions turning translucent guarantees the aromatics have softened sufficiently before the liquids are introduced.Protein Thickness and Pan Mechanics
Cooking large salmon fillets requires patience regarding protein denaturation and thermal transfer from the grill pan to the flesh. Resisting the urge to move the fish prematurely ensures that natural proteins sear and create a non-stick barrier against the metal surface, releasing naturally after approximately seven minutes per side depending on fillet thickness. Maintaining a medium to medium-high heat level guarantees the exterior develops adequate color while the interior retains moisture. Storing any leftover components separately in airtight containers for no longer than two days prevents the delicate fish from absorbing excess moisture from the sauce.
