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Serve over rice, with a side of roasted broccoli.
Sprinkle your salmon with sea salt and pepper, then rub it in on both sides. Melt the ghee in a large skillet over medium heat.
❤Rachel
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Simple Salmon Piccata
A super IMPRESSIVE Sunday Dinner idea that is pretty darn easy to make!
If you’ve been a friend of CFC for a while, you probably know that piccata has my heart as THE ULTIMATE “nicer” meal idea for “date-night in”, Sunday dinner, company, or holidays.
It’s just my fave!
So it’s about time that I added my FAVORITE salmon piccata onto the site!
This entire meal can come together in under a half an hour, but you’ll receive praise as if you just cooked for HOURS!
I typically only make this dish when I’m perusing the meat & seafood counters and notice wild-caught salmon is on SALE….then it’s on!
Serve over rice, with a side of roasted broccoli.Makes 4 servings
Makes 4 servingsIngredients:
- 4, 5 or 6-ounce wild-caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass-fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten-free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions:
Sprinkle your salmon with sea salt and pepper, then rub it in on both sides. Melt the ghee in a large skillet over medium heat.
Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky. Remove salmon from pan, and set aside on a large platter. Cover.In that same pan, add in your minced garlic and cook about 1 minute. Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes. Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined. Pour this mixture into the hot pan while stirring until everything is combined. Finally, stir in capers, lemon juice, and your fresh lemon zest. Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout. Sprinkle with fresh chopped parsley and enjoy!
Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky. Remove salmon from pan, and set aside on a large platter. Cover.
In that same pan, add in your minced garlic and cook about 1 minute. Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes. 
Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined. Pour this mixture into the hot pan while stirring until everything is combined.
Finally, stir in capers, lemon juice, and your fresh lemon zest. Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout. Sprinkle with fresh chopped parsley and enjoy!❤Rachel
Ingredients
- 4 ,5 or 6-ounce wild caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions
- Sprinkle your salmon with sea salt and pepper, then rub it in on both sides.
- Melt the ghee in a large skillet over medium heat.
- Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.
- Remove salmon from pan, and set aside on a large platter. Cover.
- In that same pan, add in your minced garlic and cook about 1 minute.
- Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes.
- Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined.
- Pour this mixture into the hot pan while stirring until everything is combined.
- Finally, stir in capers, lemon juice and your fresh lemon zest.
- Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
- Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout.
- Sprinkle with fresh chopped parsley and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 ,5 or 6-ounce wild caught salmon fillets
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 2 Tbsps ghee, or clarified grass fed butter
- 3 fresh garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 1 Tbsp gluten free flour or potato starch
- 4 Tbsps capers
- juice of 1 fresh lemon
- zest of 1 small fresh lemon
- fresh parsley leaves, chopped
- additional fresh lemon slices to garnish
Instructions
- Sprinkle your salmon with sea salt and pepper, then rub it in on both sides.
- Melt the ghee in a large skillet over medium heat.
- Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.
- Remove salmon from pan, and set aside on a large platter. Cover.
- In that same pan, add in your minced garlic and cook about 1 minute.
- Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes.
- Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined.
- Pour this mixture into the hot pan while stirring until everything is combined.
- Finally, stir in capers, lemon juice and your fresh lemon zest.
- Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.
- Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout.
- Sprinkle with fresh chopped parsley and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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