Salmon Piccata
Total Cook Time: 20 Minutes
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- Salmon fillet
- 2 cups of chicken broth
- 1 medium sized shallot
- 2-3 tablespoons of capers (include capers juice)
- 3 tablespoons of unsalted cold butter
- One large lemon (juice)
- 6-8 cloves garlic
- Parmesan (freshly grated is always best, but do what ya gotta do)
Optional
- white wine
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Pat your salmon filet(s) dry with a paper towel and drizzle with olive oil. Next, season generously with the fab 5 (Salt, Pepper, Onion Powder, Garlic Powder, Chili Flakes) then pop into air fryer for 20 mins at 375
Your pan sauce will come together quickly while the salmon cooks. Begin by mincing your cloves of garlic, and 1 medium sized shallot, add to a sauce pan and sautée w 2 tablespoons of olive oil over medium-high heat. Cook for 2-3 minutes or until the shallot is translucent, careful to not let the garlic burn.
Next, add in 2 cups of chicken broth and the juice of a large lemon and whisk together. Add in a splash of white wine if you have it. Don’t sweat it if you don’t!
Add in capers with a splash of the juice from the jar, and season the sauce with the fab 5.
Bring to a boil then quickly lower to a simmer. Toss in little pads of butter one at a time and quickly whisk to create creamy texture (about half of a tablespoons at a time)
Add the salmon back in then grate as much parmesan into sauce as you’d like. Enjoy!
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Angel hair pasta; rice pilaf; a nice piece of garlic bread to soak up the delicious sauce; a nice crisp glass of white wine! Perfect during any season and such a quick week night meal
