Salmon Piccata
Inroduction
About this Recipe
By: Caitlin Greene
This dish supplies the flavors of piccata without needing chicken. If you are looking for a low carbohydrate meal, this light and flavorful seafood dish will work perfectly for you. Additionally, to provide carbohydrates, serve with veggies, pasta, rice, bread; Whatever you prefer to soak up that lemony buttery sauce will taste great.
To offer you a few alternatives, if you would like to make this lemony dish with a different protein, exchange the salmon for a firm white fish such as halibut, mahi-mahi, shrimp, or scallops. The arrowroot called can also be replaced with cornstarch (not paleo-friendly) or tapioca. Adapting the recipe to your needs and desires is always important, so I hope you are able to take my inspiration and make a dish you love!
What You’ll Need For This Recipe:
4 portions of salmon, seasoned with salt and pepper
½ teaspoon salt (plus more for seasoning salmon)
¼ teaspoon pepper (plus more for seasoning salmon)
1 tablespoon olive oil
3 tablespoons butter or ghee (ghee for paleo/whole 30)
Zest from ½ lemon
1 1/2 cups chicken broth
3 tablespoons capers
1 tablespoon arrowroot starch (can be replaced with cornstarch or tapioca)
Parsley for garnish
Salmon Piccata
A 15-minute, one-pan meal. Those who love salmon, lemon, and “buttery” dishes - this one is for you. This dish brings you the flavors of piccata without the chicken. If you are looking for a low carbohydrate meal, this light and flavorful seafood dish will work perfectly for you. If you are looking to add carbohydrates, serve with veggies/pasta/rice/bread...whatever you prefer to soak up that lemony buttery sauce.
Ingredients
- 4 portions of salmon, seasoned with salt and pepper
- ½ teaspoon salt (plus more for seasoning salmon)
- ¼ teaspoon pepper (plus more for seasoning salmon)
- 1 tablespoon olive oil
- 3 tablespoons butter or ghee (ghee for paleo/whole 30)
- Zest from ½ lemon
- 1 1/2 cups chicken broth
- 3 tablespoons capers
- 1 tablespoon arrowroot starch (can be replaced with cornstarch or tapioca)
- Parsley for garnish
Instructions
1. Pat the salmon dry and season lightly with salt & pepper.
2. Heat the olive oil over medium-high in a cast-iron skillet. Place the salmon skin-side up on the pan, cooking for 3-4 minutes. Then flip and cook for an additional 3-4 minutes. Remove and set on a plate.
3. Add the butter or ghee to the pan, then add the lemon zest, salt, pepper, chicken broth mixed with your starch of choice, and capers. Whisk together and bring to a simmer.
4. Add the salmon back to the pan, and spoon the sauce over the filets. Cook for a few minutes until the salmon is cooked through.
5. Garnish with parsley.
6. Enjoy!
