Salmon Piccata Style
20 mins (prep 15, cooking 5)
9 ingredients
4 servings
Roberto's Restaurant, Friday Harbor, Washington. Faced with only four burners in his restaurant -- no oven or grill -- chef Roberto Carrieri asked himself what an Italian chef might do with a piece of salmon and a saute pan. The answer took inspiration from the classic veal piccata, marrying salmon with lemon, capers, and butter. With this lively salmon dish, serve a rich, opulent pinot gris or chardonnay, such as the King Estate Reserve Oregon Pinot Gris. From The Best Northwest Places Cookbook (Volume 1).

Categories:  <-30-mins , north-american , main-dish , american , fish , quick , salmon , pacific-northwest , saltwater-fish , time-to-make ,
Share on Newzsocial



Serving Size (93.28 g)
Servings 4
Amount per Serving
Calories 405.98 Calories from Fat 316.44
% Daily Value *
Total Fat 35.16g 216.35%
Saturated Fat 16.74g 334.72%
Trans Fat 0.97g %
Cholesterol 63.59mg 84.78%
Sodium 7.62mg 1.27%
Total Carbohydrate 11.16g 14.88%
Dietary Fiber 0.21 g 3.38%
Sugars 0.52 g %
Protein 1.15g 9.18%
Vitamin A 739.24IU% Vitamin C 0.0mg%
Calcium 11.93mg% Iron 0.54mg%
*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:
salmon fillets, drained capers, freshly ground black pepper, lemon wedge


Similar Recipes