Black Pearl Salmon Picatta
Serves 4
Ingredients:
- 4- 5 oz. portions of Black Pearl Salmon
- 2 Tablespoon Extra Virgin Olive Oil (EVOO)
- Salt and Pepper to Taste
- 1 fresh shallot peeled and sliced
- 2 cloves fresh garlic peeled and crushed
- Juice of 2 lemons
- ½ cup chicken stock
- 2 Tablespoons capers (drained)
- ¼ cup fresh chopped parsley
- ½ stick of unsalted butter (softened)
Preparation:
- Preheat broiler on high in oven
- Rub salmon portions with 1 Tablespoon EVOO and season with salt and pepper
- Place under broiler
- While salmon is cooking, heat a medium sized saute pan over medium high heat
- Add the remaining Tablespoon of EVOO and then the garlic and shallots
- Saute for 1-2 minutes until shallots soften then add chicken broth and lemon juice
- Bring to a simmer for at least 2-3 minutes
- Once salmon is firm to the touch and cooked through, remove from oven and put on serving platter
- Remove saute pan from the heat and stir in the butter and capers (do not return to heat after adding the butter or sauce will break)
- Season to taste with salt and pepper and pour over the salmon
- Finish with the fresh parsley on top and enjoy!
This would be very nice a light and fruity red wine.
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