Once you've tried this dish, it will be
one of your
favorite way to cook salmon! Excellent for a dinner party.
Learn about the interesting Story of Pacific Salmon.
More of Linda's great
Salmon Recipes
and also
How To Select, Buy, and Cook Fish.
Baked Salmon Piccata Recipe
Recipe Type:
Salmon,
Capers,
Wine
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
4
salmon steaks, 1-inch thick
All-purpose flour for dredging
1/4 cup plus 3 tablespoons butter, divided
3 tablespoons finely-chopped
onion
1 clove
garlic, minced
1 heaping tablespoon drained
capers
1/8 teaspoon dried Italian seasonings, crushed
1/2 cup white
wine
2 tablespoons freshly-squeezed
lemon juice
2 teaspoons beef broth
Preparation:
Preheat oven to 400 degrees F. Wash salmon steaks, pat dry, and roll in flour.
In a large ovenproof frying pan or sauté pan, heat 1/4 cup butter until it melts. Briefly saute the salmon
steaks, browning both sides.
Bake, covered, 10 to 15 minutes until a
meat thermometer registers an
internal temperature
registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test).
NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
|
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking.
I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer. |
Using the same pan over medium heat, stir together onion, garlic,
capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes. Add white wine, lemon juice, and beef broth; stir until well blended. turn off heat, whisk in
the remaining 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.
Makes 4 servings.
