Last week I shared a world class salmon burger recipe that I know was enjoyed by many of you. This week you are being treated to one of my favorites of all time; a salmon piccata recipe. I love this one and usually add more capers then the recipe calls for. My wife added some of her freestyle touches to this recipe when we had guests over who were pescatarians, and we have been eating it ever since.
Ingredients: For one serving, we usually do this recipe with an entire fresh caught Kenai River sockeye salmon.
6 oz Kenai River sockeye salmon fillet (remove skin and cut or pick pin bones out of fillet)
1/2 cup or so of flour
2 Tbs sea salt
1 Tbs course black pepper
Half a stick of butter
2 Tbs chopped shallots
1 Tbs capers( I like a lot more)
1/4 cup wine (Chardonnay)
2 Tbs cold butte
Pasta (I prefer Angel Hair)
Mix the flour and salt and pepper on a plate or bowl coat the salmon on both sides and shake off excess flour. Heat up a good frying pan on med-hi heat and add salmon when pan is hot, cook until; both sides have started to brown. Add the capers and shallots and cook until shallots are translucent. Add fresh squeezed lemon juice from half the lemon and the white wine. Cook for approximately 2-3 minutes. The sauce will thicken slightly.
Reduce heat, remove salmon and put it on your plate with warm pasta (My wife likes to squeeze more lemon on her pasta). Add your cold butter to pan and let it melt while you stir the sauce until it looks smooth and creamy. Pour sauce over salmon and pasta and enjoy.