Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
- Slowly stir in flour and cook and stir until combined and"rawness" is gone.
- Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
- Add lemon juice, salt, beans and capers (if using).
- Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
- Serve with hot spaghetti noodles.
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
- Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
- Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
- On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.
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