A delicious way to serve salmon! You’re use to chicken piccata and veal piccata, why not try something a little different. Still the same piccata flavor you crave! Go ahead, enjoy!
- 1 lb. angel hair pasta
- 4 – 5 oz. skinless salmon fillets (wild salmon is best!)
- 6 tablespoon butter, divided
- 6 tablespoon olive oil, divided
- salt and ground black pepper
- all purpose flour for dusting
- 4 tablespoons finely chopped parsley, divided
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice (2 lemons)
- 1 teaspoon lemon zest
- 1/4 cup capers in brine, drained
Bring a large pot of water to a boil, then add small handful of salt. Add the pasta and cook according to the directions on the box until al dente (cooks fast, approx. 2 min.). Drain the pasta. Keep the pot on the stove for later use. Set the pasta aside in a bowl.
Season the salmon with salt and pepper, then dust with lightly seasoned flour (salt & pepper for the season, mix well).
Add 1 tablespoon of butter and 2 tablespoons of oil in a large skillet. Heat on medium-high heat. Add the salmon to the skillet and fry, flip over in about 4 minutes, then fry for another 4 minutes, until golden on both sides and just cook inside. Transfer the salmon to a plate, tent with foil to keep warm. Keep the skillet for future use.
In the empty pasta pot, melt 3 tablespoons of the butter and the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add 2 tablespoons of the parsley and toss well to coat. Season with salt and pepper. Set aside.
In the empty skillet, add the chicken broth, lemon juice, lemon zest, and capers to the skillet. Simmer over high heat, scraping up any brown bits from the bottom of the skillet, until the liquid is slightly thickened. 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons parsley (keep about 1 teaspoon for garnish) and season with salt and pepper.
Add the salmon to the skillet containing the sauce and turn the salmon to coat or spoon sauce over the salmon.
Divide the pasta among plates, top with the salmon and sauce (sprinkle some parsley for appearance) and serve right away. Serves 4.