Creamy Salmon Piccata by Kim's Cravings

Perfect with Kris Pinot Grigio


4 6 oz salmon fillets

1/4 cup flour (gluten free as needed)

1 tablespoon Alessi extra virgin olive oil

Alessi salt & pepper

4 cloves garlic, minced

1 1/3 cups low-sodium chicken broth, divided

2 teaspoons cornstarch

1/3 cup heavy cream*

2 tablespoons fresh lemon juice

1 tablespoon butter

3-4 tablespoons Alessi capers, drained

1 tablespoon minced fresh parsley and lemon slices (optional for garnish)

Alessi organic rigatoni

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1. Season salmon fillets evenly with salt and pepper. Add flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.

2. Heat a large non-stick skillet over medium-high heat. Add olive oil and then salmon; sauté 4 minutes on each side or until just cooked to your liking. Peel any skin off of salmon, if needed. Transfer salmon to a warm plate and cover with foil to keep warm; set aside.

3. Add butter to skillet and once melted add garlic and sauté about 20 seconds.

4. Pour in 1 cup chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1/3 cup broth with cornstarch.

5. While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.

6. Stir in cream and lemon juice. Remove from heat, return salmon to skillet.

7. Spoon sauce over salmon. Serve over Alessi pasta and sprinkle with capers and parsley. Serve immediately.

Recipe Notes

**Substitute cream with evaporated milk or half and half to reduce calories and fat