As I was perusing some old cookbooks I saw several recipes for chicken piccata. I've made veal piccata (the original piccata) and it's not that hard. And then I started thinking about all the salmon that's in the freezer. All the flavors in piccata would be great with salmon. And so I began...
Heat 1/3 of the butter with the olive oil.
Lay the fillet in the hot oil, skin side up, and cook for about 3 minutes. You want the salmon to brown lightly.
Next, pour in the fresh squeezed lemon juice and gently poach the salmon until it's cooked, about 4 to 5 minutes - longer for very thick fillets.
Carefully remove the salmon and place it on a platter.
Stir the remaining butter into the poaching liquid and simmer gently until it reduces to a slightly thickened consistency.
Continue simmering while you stir in the capers.
Serve the salmon on top of cooked pasta (we used angel hair), gently removing the skin as you serve it.
Smother the whole thing with sauce.
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