CREAMY SALMON PICCATA

Posted by Penny Moline on Wednesday, May 22, 2019 Under: Salmon








SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper.  Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM

ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET


GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP

ADD GARLIC, WHITE WINE COOK UNTIL MOST OF THE WINE HAS EVAPORATED
ADD STOCK TO THE SKILLET WITH LEMON JUICE BRING TO A BOIL ( you might need additional chicken stock if it reduces too much).
REDUCE HEAT AND ADD HEAVY CREAM
STIR IN CAPERS, ADJUST SEASONING WITH SALT AND PEPPER
IF YOU WANT THE SAUCE THICKER, YOU CAN ADD SOME CORNSTARCH

PLACE THE SALMON BACK INTO THE SAUCE
ADD CAPERS, AND GARNISH WITH LEMON SLICES AND CHOPPEP PARSLEY
THIS RECIPE IS REALLY EASY, AND IT JUST LOOKS HARD TO MAKE.  SERVE IT WITH PASTA, OR RICE.

IF YOU HAVE DIET RESCRICTIONS,TO FLOUR, DON'T DREDGE THE SALMON IN FLOUR.  YOU CAN ALSO SERVE IT WITH ZOODLES IF YOU DON'T WANT PASTA AND RICE.  ENJOY. 

In : Salmon 

Next post: Monte Cristo...
Previous post: Grilled Thai Pork...

Tags: entree 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

CREAMY SALMON PICCATA

Posted by Penny Moline on Wednesday, May 22, 2019 Under: Salmon








SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper.  Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM

ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET


GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP

ADD GARLIC, WHITE WINE COOK UNTIL MOST OF THE WINE HAS EVAPORATED
ADD STOCK TO THE SKILLET WITH LEMON JUICE BRING TO A BOIL ( you might need additional chicken stock if it reduces too much).
REDUCE HEAT AND ADD HEAVY CREAM
STIR IN CAPERS, ADJUST SEASONING WITH SALT AND PEPPER
IF YOU WANT THE SAUCE THICKER, YOU CAN ADD SOME CORNSTARCH

PLACE THE SALMON BACK INTO THE SAUCE
ADD CAPERS, AND GARNISH WITH LEMON SLICES AND CHOPPEP PARSLEY
THIS RECIPE IS REALLY EASY, AND IT JUST LOOKS HARD TO MAKE.  SERVE IT WITH PASTA, OR RICE.

IF YOU HAVE DIET RESCRICTIONS,TO FLOUR, DON'T DREDGE THE SALMON IN FLOUR.  YOU CAN ALSO SERVE IT WITH ZOODLES IF YOU DON'T WANT PASTA AND RICE.  ENJOY. 

In : Salmon 

Next post: Monte Cristo...
Previous post: Grilled Thai Pork...

Tags: entree 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola