Pan Poached Salmon Piccata is delicious, creative Alaskan style of serving salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.”

(Photo Attributed to Author: Ewan Munro from London, UK)

Pan Poached Salmon Piccata Alaskan Style Recipe-

Ingredients:

• 2 salmon fillets, 6 to 8 oz. each (make sure you get wild caught Alaskan salmon!)
• 1/2 cup water
• 4 tbsp. lemon juice
• 1/2 tsp. chicken bouillon granules
• 2 tbsp. salted butter
• 4 tbsp. caperberries
• freshly ground coarse sea salt and black peppercorns, to taste
• 1 tbsp. chopped fresh parsley
• 4 oz. fresh spinach
• (optional) freshly grated Parmesan cheese, for garnish

Directions:

1. In a medium-sized skillet or saucepan, bring the water and lemon juice to a boil.
2. Add and stir in the chicken bouillon granules.
3. Reduce the heat to just a lively simmer and place your salmon fillets in the pan. Cover and gently cook at a simmer. For how long to cook, figure 10 minutes per inch of thickness, taking your measurement from the thickest part. Another way to know if the fillets are done is to see if the fish flakes easily when prodded with a fork.
4. When done, take the fillets out of the pan and keep them warm in the oven at its lowest temperature.
5. Add the spinach into the pan with the remaining liquid and boil until the spinach is tenderized and the liquid is reduced down to about 1/2 cup.
6. Now whisk in butter and stir in the caperberries.
7. To serve your Pan Poached Salmon Piccata, place one fillet on each serving plate. Ladle the sauce over the fillets. Season with salt and pepper (to taste – I go very light on the salt, as the caperberries are quite salty already), and sprinkle with parsley. If you are garnishing with Parmesan, grate a little over top.

Note: For more delicious recipes from Alaskan cuisine, click here.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)