Classic piccata sauce is perfect match for salmon
Piccata sauce is a simple, yet punchy mix of lemon, capers, white wine and butter. It’s tangy and takes your salmon dish in an exciting new direction.
1. Buy a whole center-cut piece of salmon and cut it into individual portions to ensure that each fillet is a similar size to cook at the same rate.
2. Use skinless salmon fillets. More on this later.
3. Pat the fillets dry and sear them in oil in a preheated nonstick skillet to prevent them from sticking in the pan.
4. To keep the fish from breaking apart, cover the pan and let the steam gently cook the fish without flipping it. Note, this method means the fish only browns on one side. This is why you should use skinless salmon and then serve the fillets browned side up.
After cooking the fillets to 125 degrees (for medium-rare), let them rest on a platter to keep them juicy. While the salmon rests, start the piccata sauce.
Cook the sauce down before whisking in butter, one piece at a time, off heat to ensure a viscous pan sauce; then finish with a sprinkle of dill.