I was pleasantly surprised at how easy and fast tonight's dinner was, considering how delicious it turned out. Salmon was on sale at the store this week, so thought I'd try a salmon piccata like the kind you'd get in a restaurant. I finished making this dinner in about 35 minutes, and that included setting the table and some cleanup!
RECIPE:
Four 4oz salmon fillets1tbsp butter
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
juice from one lemon (3 tbsp)
2 tbsp flour
2 tbsp capers, drained
2 tbsp fresh parsley, minced
salt & pepper
splash of white wine
Preheat oven to 400F. Sprinkle salmon with salt & pepper and place on Pyrex coated in cooking spray. Bake salmon for 15-20 minutes, until samon flakes easily with fork. While salmon bakes, melt butter in a small saucepan on medium heat. Whisk chicken broth, lemon juice, and flour in a bowl. Sautee minced garlic for 1 minute in saucepan, then add broth mixture. Bring mixture to a simmer, stirring often, until it thickens slightly. Stir in capers, parsley and wine, keep on low until ready to serve. Serve salmon fillet over brown rice or pasta and drizzle sauce over it all. Sautee asparagus with a little olive oil and serve as a side dish. (per serving of salmon and sauce, no sides: 300 cals, 17g fat, 5g carbs, 27g protein)
