Salmon Piccata
35 mins (prep 15, cooking 20)
16 ingredients
4 servings
I love Salmon, and I love Chicken Picatta, so this recipe is a marriage made in heaven! (See "Parmesan Mashed Butternut Squash" for the Butternut Squash referenced in the list of ingredients) To answer the reviewer: The method written in the recipe recommends leaving them in the pan. You could also cook them through after flipping, remove them then make the sauce. They will turn out crispier (more pan fried) that way. The original recipe will result in more of a poached-like Salmon. (When I make it I remove it and transfer it to the oven to finish baking; and double the sauce. I use thicker steak-like pieces of salmon instead of medallions.)

Categories:  <-60-mins , main-dish , seafood , fish , time-to-make ,
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Serving Size (267.05 g)
Servings 4
Amount per Serving
Calories 1795.76 Calories from Fat 1718.37
% Daily Value *
Total Fat 190.93g 1174.94%
Saturated Fat 41.47g 829.44%
Trans Fat 0.08g %
Cholesterol 850.39mg 1133.86%
Sodium 485.19mg 80.87%
Total Carbohydrate 6.27g 8.36%
Dietary Fiber 0.93 g 14.87%
Sugars 1.04 g %
Protein 11.37g 90.92%
Vitamin A 4493.99IU% Vitamin C 9.92mg%
Calcium 380.25mg% Iron 0.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, salt and black pepper, fish stock, fresh parsley, meyer lemons, mashed