Traditionally cooked with lemon, butter, and parsley, and often chicken or veal cutlets, piccata is tart, rich, and flavorful. This one, using salmon, adds a bit of miso paste for an extra blast of umami. Look for white (shiro) or yellow (shinshu) miso which tends to be a bit milder than the red or brown versions and a great addition to sauces, soups, or dressings.
⅔ cup seafood or chicken stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
2 portions salmon (1½ pounds), skin and pin bones removed .Available In Our Premium Subscription Box
4 tablespoons all-purpose flour
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, divided
2 large garlic cloves, thinly sliced
2 tablespoons drained capers
2 fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread for serving
Prep the Salmon
In a small bowl, whisk together the stock, lemon juice, and miso until smooth.
Season the salmon with salt and pepper and coat lightly in the flour, tapping off any excess.
Pan-Fry the Salmon
In a medium cast-iron or nonstick skillet, heat the oil over medium-high heat until shimmering. Add the salmon and cook, turning once, until golden on both sides but not cooked through, 2 to 3 minutes per side, depending on the thickness of the fillet.
Reduce the heat to medium. Add 2 tablespoons of the butter and the garlic, capers, and thyme to the skillet. Tilt the skillet slightly and spoon the melted butter over the fish, until the garlic is fragrant and the salmon is cooked through, about 2 minutes longer. Transfer the salmon to a platter, leaving the fat and solids in the pan.
Return the skillet to medium-high heat. Add the miso-stock mixture and cook, scraping up any browned bits stuck to the pan, until slightly reduced. Add the remaining 2 tablespoons butter and swirl until melted. Season with salt and pepper. Spoon the sauce over the salmon and sprinkle with parsley. Divide the salmon into 4 portions and serve with crusty bread.
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Pair it Up
Look for a full-bodied white wine, such as Spanish Rioja or unoaked chardonnay, to balance the richness and tartness of the lemon-butter pan sauce.
Spice it Up
For a bit of sweet heat, stir 2 teaspoons of Korean pepper paste, gojuchang, into the miso-stock mixture.
Change it Up
For tomorrow's dinner, fold leftover salmon and sauce into hot pasta.