Spring is finally here and Summer is fast approaching. We thought it was timely to share one of our favorite recipes... Salmon Picatta! My household has a habit of making Asian-inspired seafood dishes but sometimes you simply need to get out of your cooking routine and try something fun.
So we're bringing you our recipe for Grilled Salmon Picatta which is light, refreshing, healthy, easy to make and simply delicious. Here's a snapshot of the outcome and the recipe is below. Enjoy and eat well!
1) Begin to steam the vegetables of your choice.
2) Place your filet of salmon onto a preheated grill at roughly 350*.
3) If it's a small filet (1/3 lb) place the "presentation side" down and leave it on a hot (uncovered grill) for roughly 3-4 minutes.
4) Turn the filet over, close grill cover, and reduce to 300*. Leave it for another 3-4 minutes.
5) Begin making "part 1" of the sauce. (Really easy sauce that takes just 5 minutes to make)
5) Cooking time will depend on the thickness of the cut and desired internal temperature, but we like to use the "finger test".
6) Gently push down on the thickest part of the filet. It shouldn't be too soft or firm (similar to touching the tip of your nose with your finger)
7) Remove from grill.
8) Make sure your veggies aren't overly steamed... I actually prefer them al dente.
9) Sprinkle a little bit of Sel Gris Sea Salt or Fleur de Sel over the veggies to bring out the taste.
10) Finish the sauce (part 2) and serve!
Ingredients for the sauce:
1 tablespoon of flour or cornstarch
1 teaspoon of Citrus Basil Sea Salt
1/2 cup of dry white wine
1/2 cup of vegetable stock
Juice of 1/2 lemon
2 tablespoons of capers, drained
2 tablespoons of butter
Directions for the sauce:
Whisk flour with the vegetable stock into a flour slurry without any clumps
Pour the slurry, wine, juice and capers into a hot skillet and cook until simmering.
Reduce heat and keep on low / medium-low so it remains at a simmer (about 2 minutes)
Add the butter and stir (or swirl) until completely melted).
At this point the sauce should have a good consistency (not too thick or too thin)
Pour over the salmon and enjoy!