I saw this recipe on the FoodNetwork site and it looked SOOO good that I had to make it. It WAS SOOOOOOO GOOD! The spinach and cannellini bean mix goes so well with the salmon. You’ve got to try this one!
Salmon Piccata
(No Ratings Yet)
Loading...Salmon Piccata
Ingredients
- 5 ounces Salmon, skin off
- Kosher salt & ground pepper
- 2 tablespoons grapeseed oil
- 1 teaspoon slivered garlic
- 1 teaspoon minced shallots
- 2 ounces canned cannellini beans, rinsed and drained
- 1 cup spinach
- 1 ounce lemon juice
- 1 ounce vegetable or fish stock
- 1 tablespoon capers
- 1 tablespoon unsalted butter
- 1 tablespoon freshly chopped parsley
Instructions
Dry the salmon with a paper towel.
Remove the skin if it hasn’t already been removed.
Season with salt and pepper.
Heat skillet with 1 tablespoon of grapeseed oil over medium-high heat.
Add the salmon and sear for about 3 minutes on each side.
In a separate pan, heat the remaining grapeseed oil over medium heat.
Saute the garlic and shallots until translucent, about 1 minute.
Add the cannellini beans and warm for about two minutes.
Add the spinach and wilt for about 1 minute.
Remove the salmon from the pan, add the lemon juice, stock and capers.
Reduce to a glaze, between 3-5 minutes.
Add the butter and emulsify. Turn off the heat and continue mixing until fully incorporated.
