Here is another pescatarian dinner idea, Salmon Picatta!
It’s a quick and easy seared salmon with the perfect crunchy crust and an authentic sauce of lemon, garlic, capers, and white wine. It may sound too refined and complicated to make, but I promise it's easy, on the table in under 30 minutes, and you're guests will think you're a gourmet cook! We served this with some fresh pasta and roasted broccoli.
Creamy mouthfeel and no fishy taste making them a kid fav!
Crazy nutrient dense (lots of protein, one of the best sources of omega-3 fats, and an excellent source of B vitamins)
1 ½ pounds whole salmon fillet cut into 4 fillets or 4 pre-portioned skinless fillets about 6 ounces each (I prefer skinless and choose ones that have the bones already removed)
kosher salt to taste
black pepper to taste
2 Tbsp EVOO
1 cup unsalted vegetable stock
Zest of 1 lemon
Juice of 2 lemons
1/2 cup dry white wine
1/4 cup capers drained and rinsed
1/3 tsp kosher salt
2 Tbsp unsalted butter (or vegan butter)
1 tsp chopped parsley
1 tsp chopped dill
Lemon wedges for garnish
Thoroughly dry surface of salmon with paper towels. Don't season with salt and pepper until you're ready to cook.
Heat a stainless steel or nonstick pan over medium heat until hot. Add oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 minute, carefully add the salmon one at a time.
Reduce heat to medium. Cook until surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. Don't keep looking or else you won't get a good sear!
Carefully flip pieces over, I use a metal fish flipper. Gently press the surface to make direct contact with the pan and again, don't move. Cook until edges are opaque, and center is slightly translucent, about 1 to 2 minutes.
Cook to your preference and then transfer to a paper towel-lined plate to drain excess grease, but don't get rid of the pan yet!
Piccata Sauce -
Add vegetable stock, lemon zest, lemon juice, white wine, capers, salt, and pepper to the same pan used to cook the salmon. Stir to combine and bring liquid to a simmer over medium heat and reduce by half, about 5 to 7 minutes.
Turn heat to low, vigorously whisk in 2 tablespoons of butter—taste and season with more salt and pepper as desired.
Plate salmon and drizzle sauce on top. Garnish with parsley, dill, and lemon wedges.