I've never thought about cooking salmon any other way but grilled, poached or roasted until I saw this recipe in Northwest Best Places Cookbook and then I thought "why not".
A take on veal piccata, a fillet of gorgeous Copper River salmon is relieved of skin and checked for bones (there were a lot of 'em), then sliced cross wise into half inch thick pieces. Seasoned and coated in flour it is then fried for mere minutes. Once removed from the pan, that's where the fun begins. White wine and lemon juice get a quick reduction followed by cubed very cold butter and capers for a very fast lemon caper flavored beurre blanc. It's a breeze! A mighty delicious one too.
Perched on a nest of lemon flavored tagliatelle, it was an incredibly quick and rather gourmet way to serve one of our favorite fish choices, but a bed of sauteed spinach garnished with pine nuts would be pretty darn awesome too. To steal a phrase from my friend Mary - it'll make your socks go up and down!
Salmon Piccata Style (adapted from Northwest Best Places Cookbook)
3/4 pound good quality salmon, (a thick piece)
2 tablespoons olive oil
Course ground black pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
Juice of half a lemon
1/4 cup unsalted butter, cut into cubes and kept very cold
2 tablespoons drained capers
Salt and freshly ground black pepper
Lemon wedges for garnish
Remove skin from salmon and remove any bones. Using a very sharp knife, slice salmon crosswise into 2 pieces. Season with coarse ground black pepper and coat both sides in flour, shaking off excess.
Heat olive oil in a sauté pan over medium high and when hot, cook salmon until lightly browned and barely cooked through – about 1 minute 30 seconds each side (3 minutes total). Remove from pan and discard pan drippings. Return pan to heat, adding wine and lemon juice. Bring to a boil and reduce slightly stirring to gather any fond from the bottom of the pan. Lower heat, and stir in butter and capers, moving sauce around until butter is melted. Season with salt and pepper as needed. Return salmon fillets to pan and coat with sauce. Serve with lemon wedges. Makes 2 servings.
A year ago - Life is Cool - On the road