Bright, Tender, and Gently Briny
Piccata is an act of restraint — a sauce that doesn't smother so much as it lifts. There's something almost meditative about the way it comes together: the slow reduction, the moment cream folds in and softens every sharp edge, the quiet punctuation of capers scattered at the end. Salmon takes to this treatment beautifully, its richness meeting the brightness of lemon with a kind of natural ease. This is a weeknight dish that asks very little of you and offers something that feels, quietly, like abundance.
Ingredients
- 4 6 ounce salmon filets
- 1/4 cups flour (gluten free as needed)
- 1 tablespoon Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Black Peppercorns
- 4 cloves garlic, minced
- 1 1/3 cups low-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 1/3 cups heavy cream*
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 3-4 tablespoons Alessi Capers, drained
- 1 tablespoon minced fresh parsley and lemon slices (optional for garlic)
- Alessi Organic Rigatoni
Instructions
- Season salmon fillets evenly with salt and pepper.
- Add flour to a shallow dish; dredge the salmon in the flour to evenly coat.
- Shake off excess.
- Heat a large non-stick skillet over medium-high heat.
- Add olive oil and then salmon; sauté 4 minutes on each side or until just cooked to your liking.
- Peel any skin off of salmon, if needed.
- Transfer salmon to a warm plate and cover with foil to keep warm; set aside.
- Add butter to skillet and once melted add garlic and sauté about 20 seconds.
- Pour in 1 cup chicken broth and let simmer until broth is reduced by half, about 4 minutes.
- Meanwhile in a small bowl whisk together remaining 1/3 cup broth with cornstarch.
- While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
- Stir in cream and lemon juice. Remove from heat, return salmon to skillet.
- Spoon sauce over salmon. Serve over Alessi pasta and sprinkle with capers and parsley. Serve immediately.
