Salmon Piccata

Okay so I bought a fillet of Wild Alaskan Salmon at Publix this week. It was fresh, never frozen, had arrived at the store that day, and was on SALE! So half I cooked one day (see the Salmon Pho post below) and the next half I cooked the following day.

This dish was amazing. Makes my mouth water just thinking about it.

Season:
1 Alaskan salmon fillet, skinned, very thinly sliced into 8 slices (8-10oz.)
Salt and Pepper
1/4 cup all purpose flour (I used Gluten Free bisquick)
2 eggs (I used heavy whipping cream)
1 cup panko bread crumbs (I used tempura batter mix)

Heat:
4 tbs olive oil, divided

Deglaze:
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tbs sliced shallots
2 tsp dijon mustard
2 tsp capers

Whisk In:
4 tbs cold unsalted butter, cubed
8 thin lemon slices
2 tbs pine nuts, toasted (I omitted this)
1 tbs minced fresh parsley or tarragon

Season salmon with salt and pepper. Place flour in a shallow dish. Whisk eggs (or cream) in another shallow dish. Place panko (or tempura batter) in a third shallow dish.

Dredge salmon slices in flour. Carefully dip slices into the eggs then into the panko. Place breaded cutlets on a rack set over a baking sheet. Cover cutlets and chill to set crust, 10 minutes.

Heat 2 tbs oil in a large nonstick skillet over medium-high. Working in two batches (using additional 2 tbs oil as needed), saute cutlets until crisp and golden on both sides, 4 minutes total. Transfer cutlets to a paper-towel-lined plate.

Deglaze skillet with wine and reduce by half, about 3 minutes. Whisk in lemon juice, shallots, dijon, and capers. Simmer sauce until reduced by half, 3 minutes. Reduce heat to low.

Whisk in butter until melted. Add lemon slices, pine nuts, and parsley. Season sauce with salt and pepper. Divide sauce evenly over each serving of salmon.

This recipe was adapted from the Cuisine at Home August, 2011 issue.