I am a BIG, BIG fan of capers. There is just something so wonderful about these salty, briny little balls of goodness. I use them in my chicken salad (check back soon for that recipe), I use them in place of olives in A LOT of recipes and I use them in dips and spread for appetizers.
As good as those all are my favorite way to use a caper is in a picatta.
Just like this one!
Salmon Piccata (in no time)
Ok, Ok I know what some of you might be thinking…Picatta sounds kinda fancy, but trust me it really isn’t, it just looks fancy. In my book those are the best recipes, the ones that look like they took forever in reality they only took about 30 minutes with just a few ingredients.
I was able to create this beautiful dinner in just about 40 minutes, but that included letting the fish thaw. Everything start to finish in under a hour makes this a perfect dinner for any night of the week….or maybe your next special occasion like Mother’s Day.
The sauce is everything
The salmon is delicious but what makes this dish something super special is the sauce. It is a simple combo of garlic, white wine, chicken stock, lemon, capers, and a little half & half. As simple as it may sound when it comes all together it is AMAZING!!
The sauce is super light, but still very rich making this dish perfect for a summer dinner. It is filling but not overly heavy…I love dinners like that.
To lighten it up even more use zucchini noodles or over a bed of roasted veggies or sautéed spinach.
It is time to Piccata
Not a salmon fan…that’s ok there is always chicken
If you want to use chicken, I would recommend using boneless, skinless chicken breasts and pounding them out until they are about 1/2 inch thick, this will ensure thy cook evenly and quickly. Make sure to season them well, just as the salmon is seasoned.
Whether you are making this for a quick weeknight dinner or for a special occasion, it is sure to be a hit with all.