Creamy Salmon Piccata

Hi guys,

It’s the most wonderful time of the year, the kids are back in school. To celebrate the occasion ( he loves school)

I wanted to cook something special. This creamy salmon piccatta is a dish I make on weekends or for company, I don’t know

why, it’s a quick and easy recipe that doesn’t have to be saved for special occasions. It comes together in  half a hour, doesn’t use ingredients

you can’t pronounce,  let only know what they are. This recipe uses  recognizable, mostly on hand ingredients.

In my kitchen, I use the same ingredients in many different recipes, saving trips to the store and cutting down on waste.

This creamy salmon piccatta recipe is a classic piccatta recipe kicked up a notch, by adding the cream, sun dried tomatoes

and spinach. If you don’t like the kicked up version leave out the kicked up ingredients and stick with the classic recipe.

Which ever recipe you decide kicked up or classic don’t over cook the salmon, it should be pink in the middle.

If you want to make it a complete dinner cook some angle hair pasta, toss with the lemon cream sauce, top with salmon

and …..Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz salmon fillets

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 cup chopped spinach

Rind from two lemons

Lemon juice from two lemons

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1/2 cup chopped sun dried tomatoes

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add salmon brown on both sides remove from skillet

Add heavy whipping cream, chicken stock, lemon juice and rind

Simmer until thickens about 10 minutes

Add  spinach, capers and sun dried tomatoes

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!