Salmon Piccata with Miso for Two
Salmon Piccata with Miso is a quick and easy dinner that’s perfect for a date night in. The silky buttery piccata sauce is timeless, with bright lemon and briny capers delivering that classic flavor. But it’s the addition of miso that deepens your experience; a subtle umami upgrade that adds richness without overpowering the dish.
Ingredients
- 12 ounces salmon skin on
- 1 teaspoon garlic powder
- salt & pepper
- 1 tablespoon olive oil
- 1/4 cup butter
- 1 teaspoon garlic paste
- 1/2 cup chicken broth
- 2 tablespoons white miso
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 lemon in slices
- parsley
Instructions
- Season the salmon fillets with salt, pepper and garlic powder. Then rub with olive oil.
- Place salmon on a baking sheet, lined with parchment paper. Place the baking sheet under a broiler and cook for about 6-10 minutes. (NOTE 1)
- Heat the butter in a pan, stir constantly and add the garlic past when the butter starts to brown. (NOTE 2)
- Stir until the paste is dispersed. (NOTE 3)
- Add the chicken broth and the miso and stir over medium high heat until you have a smooth sauce. Don’t boil the mixture.
- Add the lemon juice, the capers and lemon slices. Stir and allow to warm in the sauce.
- Pour the piccata sauce on two plates or bowls. Place the salmon in the sauce, dress it up with some rice (or another serving of starch, like pasta, potatoes or bread), the lemon slices and parsley.
Notes
- I always cook with the Meater and never have an under-cooked or over-cooked piece of fish.
- The butter is still foaming a lot, but once you see the butter starts browning, add the garlic paste.
- You can use fresh minced garlic as well. I prefer the paste in this recipe as it allows me to have a smooth sauce, not one with tiny pieces of garlic.
Nutrition
Calories: 571kcalCarbohydrates: 12gProtein: 38gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 6gSodium: 1223mgFiber: 3gSugar: 3g