Salmon Piccata?

Question

I have searched all over the internet for a good Salmon piccatta recipe. They all seem to be about the same. However, the sauce isnt very good. I have had salmon piccatta at restaurants and their sauce was great. Mine was runny and tasted bad. I like thicker sauce and I am just mad that i cant do it!! Please help

Answer 1

Salmon Piccata
INGREDIENTS:
1/2 cup water
2 tablespoons lemon juice
1/8 teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

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DIRECTIONS:
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Answer 2

you are probably doing it wrong. follow this:

in the pan after frying the flour coated fish (make sure that when you did fry it, it wasn't on high, you don't want ugly flour burnt deposits left, it should be a bit dark golden brown). With oil still in the pan add a lil bit of butter, when it start to bubble up like foam (and have not changed colors...like burnt butter from high heat), add your shallots, (make sure you heat is on med-high, not high ,you will burn everything and cook it to fast causing a bad bittter taste.) add the capers (rinsed) and a little bit of lemon juice and white wine, mix all this in the pan, and let it reduce a lil. When you are close to the end, turn off your stove and add cold butter mixing it in with a spoon til dissolved (this butter helps to mild the flavor to a more balance taste, keep adding butter til you reach the taste you want, but the big NO NO, don't heat this up again, or the sauce will seperate). oh yeah, and make sure you season with salt.

Answer 3

My favorite --
saute the salmon in butter (one whole stick) in a heavy skillet. remove salmon and add 1 tsp flour to the butter, whisk to make a roux. As soon as the roux turns a little brown, add a little water (2 tsp) and both the grated zest and juice from one large or two small lemons. add more water if the roux is too thick, whisk again, spoon over the salmon. enjoy

Answer 4

Modify a veal or turkey piccatta recipe. Use fresh lemons, good wine, excellent quality capers, and butter. It should be marvelous!