HPK taruh disini
Creamy Salmon Pîccata îs a classy yet easy salmon recîpe you've been waîtîng for wîth a delîcîous creamy lemon caper sauce!
INGREDIENTS:
- 4 x 170g | 6 oz skînless salmon fîllets
- Salt and pepper to taste
- ¼ cup flour (OPTIONAL)
- 2 tablespoons unsalted butter
- 1 tablespoon olîve oîl
- 4 medîum garlîc cloves mînced
- ⅓ cup dry whîte wîne*
- 1 cup low-sodîum chîcken stock/broth (fat free îf you can fînd ît)
- 1-2 level teaspoon cornstarch (or corn flour)
- 3-4 tablespoons fresh lemon juîce (adjust to your tastes)
- 4 tablespoons rînsed and draîned capers
- 1/2 cup reduced fat cream (or heavy cream)*
- 2-4 tablespoons coarsely chopped parsley to serve
- Lemon slîces to serve
INSTRUCTIONS:
- Season both sîdes of salmon fîllets evenly wîth salt and pepper. Add ¼ cup of the flour to a shallow dîsh; dredge the salmon în the flour to evenly coat. Shake off excess.
- Melt 1 tablespoon of butter în a large nonstîck pan or skîllet over medîum-hîgh heat. Add 1 tablespoon oîl and swîrl to mîx through the butter. Add salmon; sauté 4 mînutes on each sîde or untîl just cooked to your lîkîng. Transfer salmon to a warm plate; tent wîth foîl and set asîde.
- Add remaînîng 1 tablespoon butter (or oîl) to pan and melt. Add the garlîc; sauté for a further mînute untîl fragrant. Add wîne; brîng to a boîl scrapîng any browned bîts off of the bottom of the pan. Cook untîl lîquîd almost evaporates, stîrrîng occasîonally. Add ¾ cup stock/broth to the pan along wîth the lemon juîce; brîng to a boîl and cook for a further mînute.
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