Difference between revisions of "Picatta"

Latest revision as of 12:21, 12 September 2015

Inspired by Salmon Piccata from Epicurious.com
This recipe is posted mainly for the sauce. I know from testing it that it works well with Salmon, but I'm fairly confident the same sauce could be served on veal, chicken, or pork as Piccata often is.

Ingredients for Salmon Piccata
Four 6-ounce salmon fillets
Kosher salt and pepper
1 tablespoon butter
1-2 cloves garlic, whole (then mince after it becomes soft)
1 cup all-natural chicken broth
Juice from one lemon (about 3 tablespoons)
1 tablespoon potato starch (or your favorite thickener)
2 tablespoons capers, drained

Instructions for Salmon Piccata
Preheat grill or oven at 375 for salmon
While cooking the salmon for 12 minutes at 375 in a grill or oven create the Picatta sauce.

Instructions for Piccata sauce
Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds (mince or crush garlic after it becomes fragrant & soft and return it to the pan). Add flour to the pan with the butter and whisk until combined. Mix together broth & lemon juice and add to the saucepan. Bring the mixture to a simmer, stirring constantly. Continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Stir in the capers. Plate salmon. Top with sauce. Serve with Rice Pilaf and a green vegetable or salad.