Salmon fillet piccata

30 minutes

Leicht

2 people

The ultimate one-pan meal. Sometimes the best things are the simplest, especially when you only need one pan. This recipe for salmon fillet piccata with sautéed broccoli combines fresh, healthy ingredients, such as our landbased salmon fillet portions, and intense aromas in only one cooking appliance. Less dishes, more flavor – perfekt for a quick yet elegant meal for two.

Ingredients

2 salmon fillet portions, landbased à 125 g
2 tbsp olive oill/neutral oil for frying
½ broccoli
Some freshly ground black pepper
Salt
1 tbsp flour
200 ml White wine, e.g. Sauvignon Blanc
30 g butter
2 tbsp Primopasto Capers in wine vinegar

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Wash the broccoli and divide into small florets. Heat the oil in a large pan. Fry the broccoli over a medium heat for about 8-10 minutes until it is lightly browned and firm to the bite. Season with a little salt, remove and set aside.
Lightly salt and pepper the salmon fillets. Then dust thinly with flour to create a crispy crust. In the same pan, fry the salmon over a medium heat for approx. 4 minutes on each side until golden brown. Remove the salmon from the pan and keep warm.
Deglaze the pan with the white wine. Reduce the wine by about half. Then add the butter and capers and mix well until the sauce is smooth. Season to taste with salt and pepper
Arrange the roasted broccoli on plates and place the salmon fillets on top. Drizzle with the caper and butter sauce and serve.

Tip: For even more intense flavor, you can add a little lemon juice or zest to the sauce. This gives the dish a slightly sour note that goes perfectly with the salmon.